Short Rib Ravioli

Short Rib Raviolo

Served with Rosemary Bordelaise

 by Andrew Smith, Director of Culinary Operations at Gold Strike Casino

Actual amounts may vary – Based on 2 -4 oz portions 

For the Pasta

Ingredient

Amount

Special

AP Flour

1 cup

 Eggs

2

 Egg Yolks

2

Olive Oil

1Tblspn

S & P

Method – Fold the wet ingredients into the Dry ingredients and mix together lightly – Please do not over mix the Dough(it will become tough) – let the dough rest for 5 minutes/ Roll out and cut into Circle pieces, Lightly Blanch in boiling water and Cool down in ice water / Hold

For The Short Ribs

Beef Short Ribs

4-6 pieces

Celery

1 cup

Carrots

1 cup

Onions

1 Cup

Fresh Thyme

2 sprigs

Tomato Paste

1tspn

Beef Stock

4 cups

Rosemary

3 sprigs

Red Wine

2 TBLSPNS

S & P

Method – Braise the short Ribs in the Stock – Sautee’ the Vegetables, Sear the Short Ribs, place in a small Stock pot and cover, cook at a low simmer for 45 – 60 minutes, pull off of the stove and let cool to Luke warm, pull the short ribs out of the stock, Pull the meat Off of the Bones and place in the refrigerator to cool down.

Take the left over stock in the pot and reduce it down by 75 %, Strain and save for the Ravilos. For Plating and Serving – Sautee’ the Short Rib meat with some cipopolinni Onions in Butter, S & P, Heat the Pasta Circles, Place one piece on the Bottom, place the Short Rib meat with The Onions on top,place the other piece of Pasta on top, drizzle with The Pan Sauce and Garnish with Rosemary

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