No pictures (sorry I was hungry as this was a two day dish in the making)
Red wine braised short ribs until fall off their bones
separated the fat and gristle
shredded the meat, mixed with saute'd mushrooms and garlic
rolled out some egg pasta into sheets (used my gf's deviled egg dish) to build ravioli's in
Then I used a bordelaise sauce that I had in the freezer from a previous weekend of cooking debauchery.
Wonderful dish. Will have to make again and snap some pictures.http://en.wikipedia.org/wiki/Bordelaise_sauce
for anyone that needs a sauce break down