Short Rib Ravioli
A luxurious pasta dish featuring tender short ribs and a bright gremolata, perfect for a special dinner or cozy family meal.
Equipment
- Slow Cooker
- Skillet
- Large Pot
Ingredients
- 1 lb lemon ravioli or any preferred flavor
- 2 1/2 lbs beef short ribs bone-in
- 2 tablespoons canola oil
- 3 cloves garlic finely minced
- 3/4 cup red wine
- 5 sprigs fresh thyme
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese freshly grated
- salt and pepper to taste
- 1/2 cup Italian parsley finely chopped
- 1 clove fresh garlic grated for gremolata
- 2 teaspoons lemon zest
- pinch of salt for gremolata
Instructions
- Season short ribs generously with salt and pepper. Heat canola oil in a skillet over medium-high heat and sear the short ribs on all sides until browned, about 4-5 minutes per side.
- Transfer the seared ribs to a slow cooker. In the same skillet, sauté onion and garlic for 2-3 minutes until fragrant. Stir in red wine to deglaze the pan, scraping up any browned bits.
- Pour the wine mixture into the slow cooker with the short ribs. Add beef broth, bay leaves, thyme, and tomato paste. Cook on low for 6-8 hours until the meat is tender.
- Remove bay leaves and thyme stems, then shred the meat using two forks. Return the shredded meat to the slow cooker, stir in heavy cream, and adjust seasoning.
- Meanwhile, bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Drain and set aside.
- To serve, spoon the shredded short rib sauce over the cooked ravioli. Sprinkle with parmesan cheese and top with gremolata.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.