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 Post subject: Short Rib Ravioli
PostPosted: Tue Jan 21, 2014 6:22 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 553
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: Fri Jan 24, 2014 2:44 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
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 8:59 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 553
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: Wed Jan 29, 2014 12:12 am 

Joined: Fri Mar 29, 2013 10:29 pm
Posts: 500
That sounds really good.


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 Post subject: Re: Short Rib Ravioli
PostPosted: Thu Mar 06, 2014 1:46 am 

Joined: Fri Feb 07, 2014 4:52 pm
Posts: 140
mmmm going to have to try this, that sounds really delicious.


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 Post subject: Re: Short Rib Ravioli
PostPosted: Thu May 22, 2014 5:24 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 316
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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