Here I use shredded short rib meat and wonton wrappers for the “pasta dough” to make a simple ravioli. Feel free to braise the short rib and make the demi-glace ahead of time. The rest of the preparation takes no time at all. This recipe can serve between 2 to 4 people.
Total Time
5hr 15min
4.7
9 Ratings
Author: Well Worn Fork
Servings:
2
Ingredients
•
as needed
Olive Oil
•
1
Onion
•
2
Carrots
•
2
stalks
Celery
•
4
cups
Beef Stock
•
5
sprigs
Fresh Thyme
•
3
sprigs
Fresh Rosemary
•
8
Beef Short Ribs
•
to taste
Salt
•
to taste
Ground Black Pepper
•
12
Wonton Wrappers
•
to taste
Parmesan Cheese
•
2
sprigs
Fresh Sage
Cooking Instructions
1.
Preheat the oven to 350 degrees F (175 degrees C). Peel the Carrots (2) and roughly chop them along with the Onion (1) and Celery (2 stalks). Place the vegetables, also known as mirepoix, in a deep oven-safe pan.
2.
Heat a large sauté pan or cast iron pan to high heat with some Olive Oil (as needed) to coat. Season all sides of the Beef Short Ribs (8) with Salt (to taste) and Ground Black Pepper (to taste).
3.
Place the seared short ribs in the pan with the mirepoix when ready. Sear each side of the rib in the pan until deep color develops.
4.
Add in the Fresh Thyme (5 sprigs), Fresh Rosemary (3 sprigs), and Beef Stock (4 cups). The stock should cover about two thirds of the ribs. Cover with tin foil and place in the oven to braise for 5 hours.
5.
Check that meat is fork tender and falls off the bone. If so, it's done. If not, keep cooking.
6.
Pull bone out of the meat and strain the stock into a sauce pan. Simmer until sauce reduces by 80%. This is demi-glace and it's delicious.
7.
Bring a large pot of water to a boil. As you wait, place a small amount of pulled meat in each of the Wonton Wrappers (12) and fold them in half diagonally. Use water to seal the edges, making sure there are no air bubbles.
8.
Cook the ravioli in boiling water for a few minutes until they float.
9.
Plate ravioli with some shaved Parmesan Cheese (to taste) and a sprig of Fresh Sage (2 sprigs) and some of the demi-glace.
Nutrition Per Serving
CALORIES
2821
FAT
175.3 g
PROTEIN
180.3 g
CARBS
128.0 g
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