Sous Vide Short Rib Ragu and Garlic Cauliflower Mash

Sous Vide Short Rib Ragu and Garlic Cauliflower Mash

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5 Responses

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  2. Braddock54 dedi ki:

    That looks dreadful from a visual standpoint

  3. Alucardis666 dedi ki:

    Hello r/ketorecipes!

    LTL FTP, hope I do this right…

    SHORT RIB RAGU

    5 Large deboned Beef Short Ribs
    8 Baby Carrots – Finely diced
    1 Celery Stalk – Finely diced
    1 Jar of Rao’s Marinara
    1/4 Cup White Wine
    Garlic Powder (to taste)
    Onion Powder (to taste)
    Ground black pepper (to taste)
    1 tbsp Dry Basil
    1/2 tbsp Dry Thyme
    A pinch of Allspice
    Avocado or MCT Oil

    GARLIC CAULIFLOWER MASH

    1 Large head of Cauliflower, cut into florets
    Garlic Powder (to taste)
    4 tbsps Unsalted Butter
    Half a brick of Cream Cheese
    Salt & Freshly Ground Black Pepper (to taste)
    1/4 cup heavy cream
    1/2 cup Pecorino Romano freshly shredded
    A dollop of ricota or mascapone cheese for plating

    HOW TO COOK

    THE RAGU

    Liberally season beef short ribs on all sides. Finely dice carrots and celery Place all into bag and remove air/vacuum seal Let dry brine in refrigerator over night for best results. And let stand at room temperature for 30 minutes prior to cooking Set Sous Vide circulator to 167F, place ribs in bath for 12-24hrs Remove ribs from bag and reserve broth. Place in a medium saucepan with avocado or MCT oil. Brown on medium high for 1-2 minutes per side Shred with spoon and coat with a jar of Rao’s Marinara Add in half the Broth Add white wine Cook on low for 40 minutes, stirring every 10 minutes. Add in dry basil, thyme and allspice Cook for another 20 minutes and check for salt and pepper.

    THE MASH

    Place cauliflower, butter, cream cheese and cream in bag and remove all air/vacuum seal Place in 190F bath for 1hr Remove and mash while still in bag Remove from bag and put in food processor with salt and pepper to taste Pulse until desired consistency Transfer to bowl and fold in shredded cheese, add additional cream if too thick, add more cheese if too watery.
    Plate. Serve. Enjoy!

  4. scoathy dedi ki:

    I haven’t tried cooking with the Sous vide method yet, but I definitely want to try it.

  5. BalooDaBiz dedi ki:

    r/shittyfoodporn

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