Baby Back Rib Ragù | Recipeish | Gustus Vitae
Yield: Serves 4-6.
Time Estimate: 12 Hours, including 11 hours unattended.
Storage Notes: Best if enjoyed immediately.
Good things take time - that's something that's delicious true with this decadent, uber-rich ragù. The most important ingredient for this luscious meal is time, and by leveraging the powers of both sous vide and old fashioned slow cooking, you'll get an outrageously delicious pasta that more than rewards your patience.
- 1 Large rack of baby back ribs
- 3/4ths tin Fancy AF BBQ Rub
- 6 Cups dried pasta of your choosing (we like farfalle for this recipe)
- 2 Tbs Tomato paste concentrate
- 1 Can San Marzano tomatoes
- 4 Tbs extra virgin olive oil
- 1 Large white onion
- 8 Cloves garlic
- 1 Cup low sodium beef stock
- 1 Cup crème fraîche
- Basil and Parmesan cheese for garnish
- Preheat a sous vide bath to 165F.
- Divide rack in half, then remove and discard membrane.
- Rub generously all over with a 3/4th tin of Fancy AF BBQ rub, vacuum seal, and pop in the sous vide bath for 8 hours.
- Preheat oven to broil, and remove ribs from bath, reserving the liquor. A good amount of gelatin will be in this from the long cook time with bones - this liquor will make your ragù extra velvety.
- Place ribs on an oven tray, and broil for 7-10 minutes, until outside edges just begin to char.
- Remove, and allow 10 minutes for ribs to cool sufficiently to touch.
- Slide out and discard bones, reserving meat and running your hands through it a few times to remove any small bits of cartilage or bone.
- Mince onions and garlic, and reserve.
- Bring a large, heavy bottom pot up to medium high, and add olive oil.
- Once to temperature, add onions and sweat, stirring occasionally, for about 5 minutes.
- Add garlic, tomato paste, and stock. Bring up a simmer and stir to combine well.
- Add in San Marzano tomatoes, rib meat, reserved liquor from the sous vide, and cover pot, cooking on medium for 30 minutes.
- Using a potato masher, roughly smash to combine tomatoes and break up ribs, while retaining some larger pieces of both.
- Reduce heat to low, cover, and cook for a further 2 hours.
- Add 1/2 Cup crème fraîche, stir, and taste for seasoning, adding additional Fancy AF BBQ Rub as desired. Cover, and keep warm on lowest setting available.
- Bring a large pot of salted water to a rolling boil, and add farfalle, cooking until al dente.
- Chiffonade basil and grate Parmesan.
- Strain pasta, and arrange in bowls, topping with ragù.
- Garnish with basil, Parmesan, a dollop of crème fraîche, and a final sprinkle of Fancy AF BBQ Rub.
- Serve with generous pours of Brunello with some age on it, and devour: good things take time.
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