Slow Cook: Short Rib Ragu

Updated at: Thu, 17 Aug 2023 04:52:23 GMT

Step 1

1. Season the short ribs generously on all sides with kosher salt and pepper, set aside. In a Suvie pan, combine 1 diced carrot, 1 chopped yellow onion, 1/4 cup demi-glace or beef stock, 1/4 cup red wine, 1 can crushed tomato, 1 tsp salt, and 1/2 tsp ground black pepper.

Step 2

2. Nestle the short rib into the pan so that they are mostly covered by the sauce.

Step 3

3. Place the pan with short ribs in the bottom zone of Suvie, input Suvie cook settings below, and cook now or schedule. Place 4 pappardelle nests and 2 tsp kosher salt in the Suvie pasta strainer set inside the Suvie starch pot. Insert pot into the Suvie Starch Cooker, input settings, fills reservoir, and schedule. Suvie Cook Settings Bottom Zone: Slow Cook, Low, 12 hours Top Zone: Slow Cook, Low, 12 hours

Step 4

4. After the cook, remove pan from Suvie, transfer the short ribs to a cutting board, and shred into bite-size pieces with two forks.

Step 5

5. Use a spoon to skim any excess fat from the tomato sauce left in the pan. Return the shredded short rib to the pan and stir to combine with the sauce.

Step 6

6. Adjust seasoning to taste with salt and pepper. Divide the pappardelle between plates. Top with the short rib ragu and garnish with grated parmesan cheese. Enjoy!

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