Tannin Wine Bar Slow Braised Short Rib Ravioli

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Tannin Wine Bar Slow Braised “Freeform” Short Rib Ravioli

Serves 4

For Short Ribs:

  • 4 Each  Beef Short Ribs
  • 1 Each Yellow Onion (Peeled and Chopped)
  • 2 Each Carrots (Peeled and Chopped)
  • 2 Each Celery Stocks (Chopped)
  • 6 Each Garlic Cloves
  • 1 Bottle Red Wine
  • 4 Quarts Unsalted Veal Stock or Chicken Stock
  • 2 Ounces Fresh Thyme
  • 2 Ounces Olive Oil
  • Salt and Pepper to Taste


  • Begin by heating the olive oil in a large braising pan on the stove using high heat
  • Heavily season each of the ribs and carefully place them in the pan
  • Brown the ribs on all four sides and remove them from the pan
  • Add all of the vegetables and sauté for three to five minutes or until they are golden brown Add the red wine and reduce by half
  • Place the ribs back into the pan and add the stock until it fully covers the ribs
  • Bring the stock up to a boil and then cover and place in a 300˚ oven for four hours or until the ribs are pulling off the bone
  • Remove the ribs from the pan and allow them to rest at room temperature for 10-20 minutes.  In a blender, take the remaining sauce and vegetables and puree them until they are smooth
  •  The vegetables will be the thickener for the sauce
  •  Pull the rested meat using a fork and place it into the pureed sauce
  •  This can be kept warm in the oven or on the stove while you are cooking the pasta

For Pasta:

  • 3 1/2 to 4 Cups All-Purpose Flour
  • 4 Each  Extra-Large Eggs
  • 1/2 Teaspoon Extra-Virgin Olive Oil


  • Mound 3 1/2 cups of the flour in the center of a large wooden cutting board
  • Make a well in the middle of the flour and add the eggs and olive oil
  •  Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well
  • As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape
  • The dough will come together when half of the flour is incorporated
  • At this point, start kneading the dough with both hands, using the palms of your hands.

Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.

Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Using a rolling pin or pasta roller, roll the dough into thin sheets.  Boil the sheets for two minutes in lightly salted water. Remove from water and coat the sheets with olive oil.

For the Sauce:

  • 1 Pint Heavy Cream
  • 1Cup White Wine
  • 2 Each Garlic Cloves (Minced)
  • 8 Ounces Beech Mushrooms (May Substitute Your Favorite Mushroom)
  • 2 Ounces Butter
  • Salt and Pepper to Taste


  • In a medium size saucepot, begin by sautéing the mushrooms in butter until they just become soft
  • Add the garlic and white wine and simmer until the wine reduces by half
  •  Add the heavy cream and reduce until the sauce thickens stirring occasionally to prevent scorching
  • Season with salt and pepper

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