Baby Back Rib Ragù | Recipeish | Gustus Vitae

• 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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