Cabernet Braised Short Ribs with Ravioli
For the perfect meal, pair this Cabernet Braised Short Ribs with Ravioli with our Rutherford Hill Cabernet Sauvignon.
- 3 T. olive oil
- 1/4 c. all-purpose flour
- 1 1/2 t. each salt and pepper
- 5-6 lbs. beef short ribs
- 2 medium onions, diced coarse
- 4 carrots, peeled and diced coarse
- 4 stalks celery, diced medium
- 1 1/2 c. fresh tomatoes, chopped (or 1- 14-oz. can chopped tomatoes)
- 1/4 c. brandy
- 4 bay leaves
- 2 T. fresh thyme, (or 1 T. dried)
- 2 c. Cabernet
- 2 T. tomato paste
- 1 lb. mushrooms, halved
- 3 cups meat or mushroom filled ravioli
Pre-heat oven to 300°.
Heat 2 T. of oil over medium high heat in a large skillet.
Mix flour in a large bowl with salt and pepper.
Lightly coat ribs in flour and place 2-3 at a time in heated oil.
Brown well on all sides in batches, adding more oil if necessary, then place in heavy roasting pan.
While browning meat, chop all vegetables.
When meat is done browning, put onions, carrots and celery in same hot skillet.
Add more oil if necessary. Cook vegetables until just starting to soften, 4-5 minutes. Add brandy and cook for 1-2 minutes.
Add all remaining ingredients.
Bring to a boil and pour over short ribs and cover pan.
Place covered pan in oven and bake for 3 hours, checking every 45 minutes to turn the meat and baste with liquid.
Remove meat after 3 hours when it is tender and about to fall off the bone.
Place in a large colander set in bowl and strain meat and solids from liquid.
Return meat and vegetables to roasting pan and cover.
Let liquid cool so that fat can be skimmed off.
May be prepared a day ahead at this point.
When ready to serve, pre-heat oven to 325°.
Add de-fatted liquid from ribs and pour mixture over ribs. Cover and gently heat for 45-60 minutes.
Serve over ravioli.