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 Post subject: Short Rib Ravioli
PostPosted: Tue Jan 21, 2014 12:22 pm 
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Joined: Wed Sep 18, 2013 5:21 pm
Posts: 1224
Location: Minneapolis, MN
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
let cool
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


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 Post subject: Re: Short Rib Ravioli
PostPosted: Thu Jan 23, 2014 8:44 pm 

Joined: Thu Jan 02, 2014 12:00 am
Posts: 678
Sounds really good. Was it a true Bordelaise? I've never had enough demi-glace left over to make some.

If you like short ribs try beef cheeks, you have to braise them for longer (I like pressure cooking) but it gives a really good flavour to the ravioli and it's super tender


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 Post subject: Re: Short Rib Ravioli
PostPosted: Tue Jan 28, 2014 2:59 pm 
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Joined: Wed Sep 18, 2013 5:21 pm
Posts: 1224
Location: Minneapolis, MN
Yes, true bordelaise

I don't do a lot with beef stock aside from making it into demi

my next venture will be pork cheek :D


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 Post subject: Re: Short Rib Ravioli
PostPosted: Tue Jan 28, 2014 6:12 pm 

Joined: Fri Mar 29, 2013 4:29 pm
Posts: 495
That sounds really good.


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 Post subject: Re: Short Rib Ravioli
PostPosted: Wed Mar 05, 2014 7:46 pm 

Joined: Fri Feb 07, 2014 10:52 am
Posts: 212
mmmm going to have to try this, that sounds really delicious.


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 Post subject: Re: Short Rib Ravioli
PostPosted: Wed May 21, 2014 11:24 pm 
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Joined: Sun May 18, 2014 7:52 pm
Posts: 593
Location: Philly
Someone say pork cheek? Man I love some pig cheek. A local place does head cheese taco's I cant eat enough of them.



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