Preheat the oven to 350 degrees F (175 degrees C). Peel the
and roughly chop them along with the
Celery (2 stalks)
. Place the vegetables, also known as mirepoix, in a deep oven-safe pan.
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)
Salt (to taste)
Ground Black Pepper (to taste)
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.
Add in the
Fresh Thyme (5 sprigs)
Fresh Rosemary (3 sprigs)
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.
Check that meat is fork tender and falls off the bone. If so, it's done. If not, keep cooking.
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.
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.
Cook the ravioli in boiling water for a few minutes until they float.
Plate ravioli with some shaved
Parmesan Cheese (to taste)
and a sprig of
Fresh Sage (2 sprigs)
and some of the demi-glace.