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Short Rib Ravioli

Tue Jan 21, 2014 12:22 pm

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.


for anyone that needs a sauce break down

Re: Short Rib Ravioli

Thu Jan 23, 2014 8:44 pm

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

Re: Short Rib Ravioli

Tue Jan 28, 2014 2:59 pm

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

Re: Short Rib Ravioli

Tue Jan 28, 2014 6:12 pm

That sounds really good.

Re: Short Rib Ravioli

Wed Mar 05, 2014 7:46 pm

mmmm going to have to try this, that sounds really delicious.

Re: Short Rib Ravioli

Wed May 21, 2014 11:24 pm

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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