INGREDIENTS
Short ribs:
-5-6 short ribs
-3 sprigs Rosemary, 3 sprigs thyme, 2 bay leaves tied with twine for easy removal
-1 large carrot, diced
-1/2 white onion, diced
-8-10 mushrooms, sliced
-5 garlic cloves, peeled
-2 tbsp tomato paste
-1/2 container beef broth
-1/4 packet beef stew seasoning
-1/2 c cheap red wine
Pasta:
-1.5 c 00 flour (AP or semolina also work)
-5 egg yolks
-1 whole egg
If you want to make Ravioli, this is the filling we made:
2 cups of short rib meat
1/2 cup ricotta
1/2 cup grated parmesan cheese
8-10 mushrooms from above (you could double the mushrooms if you like, or omit all together)
4 tablespoons of short rib cooking liquid
1/2 cup fresh parsley
HOW TO:
-preheat oven to 275F
-prep short ribs by coating in even layer of garlic powder, salt and pepper (we used a premade mix, just make sure all sides are coated well)
-add oil to a Dutch oven on med high heat and once oil is hot, add in short ribs to brown on each side along with 1 tbsp of butter
-once browned, remove and place on the side for now
-in the same Dutch oven, add carrots, onion, garlic, mushrooms, wine, beef broth, 1/2 beef stew packet, tomato paste, herbs, make sure to get the bits off the bottom of the pan and incorporate into the mixture
-add back in short ribs, if they aren’t fully covered, add in a little water or more broth
-cover loosely (just place the lid a tad off center so steam can release) then pop in oven for 3.5-4 hours and you’ll know they’re done when the meat falls off the bone
-to prep the pasta, place flour down on the surface, make a well, add in eggs
-slowly start to combine together until a dough forms and then once dough forms, knead for 10 mins
-cover in wrap and place in fridge to set for 30 mins
-remove dough, roll it out, take a sharp knife and make long ribbon cuts (or make whatever shape you like)
-once short ribs are done, remove bones & herbs and place meat in a separate bowl to shred
-place pasta in boiling/salted water and cook for only a few mins until al dente (it’s fresh so it cooks quicker)
-For the ravioli, pulse all ravioli ingredients, place in between 2 large sheets, cut out ravioli and boil the same
-in a separate sauce pan, add some sauce from the short ribs, shredded short rib meat, and al dente noodles with some pasta water and combine for another minute
-remove pasta, top with more sauce, more meat, shredded parm, fresh parsley and enjoy!
-we served it with a Caesar salad (kit) and it was perf!
Share this post