Braised Beef Short Ribs with Mushroom Ravioli

Preheat oven to 350° with rack in the center of the oven.

Browning the Beef Short Ribs

• In a heavy bottom pot, such as a dutch oven, heat the oil over a medium high heat.
• Season the Beef Short Ribs with kosher salt & black pepper.
• Add the Beef Short Ribs to the pot.

  Brown the ribs on all sides.
  
• When browned, remove the ribs from the pot.

  Reserve them on a plate until needed to be placed back into the pot.
  

Building the Braising Liquid in the Dutch Oven

• Add the onions, carrots and celery to the oil in the pot.
• Saute the vegetables over a medium heat until the onions become translucent.
• Add the chopped garlic to the vegetables.

  Saute the garlic until it becomes fragrant.
• Add the tomato paste, mix to incorporate with the vegetables.

  Saute the tomato paste for a few minutes over medium heat. (This will cook the rawness out of the tomato paste.)
• Add the flour and stir to combine with the tomato paste & vegetables.
• Deglaze the pan with the red wine.

  Add the red wine in small increments, scraping the bottom to bring up the flour bits and any remnants from browning the ribs.

  Then add the remaining wine, mix to incorporate.
• Add the beef short ribs back to the pot.
  
• Simmer on the stove top for 20-30 minutes over medium low heat.

  Turning the ribs in the wine and vegetables to coat every 5-10 minutes to glaze the ribs and allow them to simmer in the wine.
  
• After the ribs have simmered in the pot. Add the beef broth. Stir to combine.
  
• Add herbs to the pot and incorporate.
• Bring to a medium boil.

  Cover the pot with the lid, place the braising pot into the oven for 2-2 1/2 hours.

  Check the ribs at 2 hours to determine tenderness.

  A knife should easily insert into the meat and should be easy to shred.

Pureeing the Braising Liquid

• Remove the ribs from the braising liquid. Reserve on a plate.
• Remove the herbs from the pot.
• Season with granulated garlic and onion.
• Puree the braising liquid.
• Adjust seasoning with Kosher salt and black pepper.
• Place the Beef Short Ribs back into the braising liquid, cover to hold until ready to serve.

Sauteeing the Vegetables

• In a saute pan, heat a tablespoon of oil.
• Add the grape tomatoes and saute to blister them.
• Once the tomatoes are beginning to blister, add the portobello mushrooms and saute to cook half way.
• Add the spinach, mix to combine and wilt over a medium heat until half way cooked.
• Cook the mushroom ravioli in a pot of medium boiling water.
• Once the raviolis have cooked, plate the raviolis.
• Place a braised beef short rib on the plate, ladle the pureed braising liquid over the raviolis and the braised beef short ribs.
• Place the sauteed grape tomatoes, mushrooms and spinach onto the plate.
• Serve with grated Parmesan or Scamorza cheese.
• As a serving option -

  Shred the beef short rib and plate on top of the raviolis as a different look.