Short Ribs
2 - 3 lbs short ribs, 2" cut
4 cups red wine
1 shallot, minced
1 clove garlic, minced
5 sprigs fresh thyme
5 sprigs fresh rosemary
4 cups beef stock
2 tbsp ketsup
1 carrot, finely chopped
1 leek, finely chopped
1 celery stalk, finely chopped
Salt and freshly ground black pepper
Short Rib Filling
1 large onion, diced
1 tbsp butter
Shredded meat from braised short ribs
1 cup/14 grams mixed dried mushrooms
2 cups boiling water
1 tbsp olive oil
Salt and freshly ground pepper
Pasta Dough
4 cups flour
6 eggs
1 tbsp olive oil
1 tsp salt
Creamy Mushroom Sauce
2 tbsp olive oil
1 tbsp butter
2 cups mixed fresh mushrooms, sliced
1 shallot, minced
2 cups braising liquid from short ribs
Water from rehydrated mushrooms
2 cups heavy cream
Salt and freshly ground pepper
Grated Parmesan cheese for garnish
Chopped fresh chives for garnish
Marinate the short ribs with wine, shallot, garlic and herbs overnight.
Preheat the oven to 350 degrees.
Remove the ribs and reserve the marinade for later. Sear the ribs in a heavy saucepan over medium high heat until golden brown on all sides and remove. Add the carrot, leek and celery to the saucepan and carmelize on high heat, then deglaze with the reserved marinade. Bring to a boil, return the ribs to the pan and add beef stock, ketsup and honey. Season with salt and pepper.
Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from the oven, strain the liquid and skim the fat, returning the braising liquid to the saucepan. Simmer over medium heat until reduced by half, approximately 30 minutes. Keep aside for the creamy mushroom sauce.
Remove the short rib meat from the bones & membrane and using two forks shred the meat and set aside in a medium bowl.
Rehydrate the dried mushrooms in the boiling water for approximately 15 minutes. Drain and reserve the mushroom water for the creamy mushroom sauce.
Heat butter in a sautée pan on medium heat and cook onions until golden brown and Caramelized, stirring on a regular basis, approximately 20 minutes. Season with salt and pepper. Add to shredded short rib meat.
Dice the rehydrated mushrooms and sautée in same pan over medium heat in olive oil until well cooked. Season with salt and pepper and add to shredded short rib meat and onions. Mix well.
For the pasta dough, add 3 1/2 cups of the flour to a stand mixer equipped with the dough hook. Make a well in the centre and add the eggs and salt. Turn the mixer on low and slowly incorporate the flour into the egg mixture a little at a time. Once combined, turn dough onto a floured surface and knead about 5 minutes adding some of the remaining flour until the dough is not sticky.
Bring the dough mixture into a ball and place in a bowl with olive oil. Cover and let rest 15 minutes or until ready to roll. The pasta can be used right away or will keep in the fridge for up to a week.
Cut the pasta dough into 4 equal sections. Flatten one of the dough balls in your hand until it's about 1/2 inch thick and no wider than the slot of the pasta machine. Set pasta machine to its widest setting and feed the dough through lightly floured rollers. Lightly dust the dough and feed through the rollers 3 more times or until edges are smooth. Continue feeding through rollers until the 8th widest setting is reached, about 1 mm.
Place filling, 1 tbsp at a time into the dough leaving 2 inches between each of them. Brush the edges of the pasta with water. Place a second sheet of dough over the filling. Press out any air pockets and use a cutter to cut the desired shape.
Place the raviolis in a single layer on a parchment paper lined baking sheet to prevent sticking. At this point you can freeze the ravioli for later. Place the baking sheet in the freezer until they are frozen and transfer to a resealable freezer bag.
For the sauce, heat a sauce pan over medium heat, add olive oil and butter. Sautée the shallots and mushrooms until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Simmer until the liquid is reduced by half, about 15 minutes. Add the cream and let simmer until thickened about 10 minutes.
Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 - 4 raviolis per person, top with mushroom sauce and garnish with the grated Parmesan cheese and chopped chives.
Adapted slightly from Chuck Hughes Food Network