How to Sous Vide by Daniel Shumski

Author:Daniel Shumski
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2021-11-16T00:00:00+00:00

Gnocchi with Short Rib Ragu

Total time: 24 hours   Active time: 1 hour 15 minutes   Yield: Serves 4

The higher temperature here (as compared with the Simply Sublime Sous Vide Short Ribs)—even with a shorter cooking time—results in meat that shreds easily and practically melts into the sauce. Gnocchi pair so well with this hearty sauce because they can hold their own texturally when tossed with it. But you can also use any pasta that feels as special as the sauce, such as orecchiette (“little ears”), whose scooped shape holds the sauce well, or radiatori, whose ruffles and cavities—let’s call them sauce traps—allow them to carry the rich, delicious ragu with every bite.

2 pounds English-cut short ribs

1 teaspoon table salt, plus more to taste

1 teaspoon freshly ground black pepper

1 tablespoon neutral-flavored vegetable oil, such as corn or canola

2 tablespoons extra-virgin olive oil

2 carrots, peeled and finely chopped (see Tip)

1 stalk celery, leaves trimmed, finely chopped

2 medium shallots, finely chopped

2 medium cloves garlic, sliced

2 tablespoons tomato paste

1 can (28 ounces) whole tomatoes

4 sprigs fresh thyme, leaves only

1 pound fresh gnocchi

Table salt, to taste

Freshly ground black pepper, to taste

Parmesan cheese, shaved, for serving

Fresh basil leaves, slivered, for garnish (optional)

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