Beef Short Rib Ravioli with Mustard Cream Sauce
If you love hanging in the kitchen
  • 6 bone-in beef short ribs (about 3¼ pounds) *
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, sliced
  • 2 large carrots, chopped fine
  • 2 stalks celery, chopped fine
  • 2 tablespoons tomato paste
  • 3-4 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme (or rosemary)
  • 1 cup red wine
  • ½ cup balsamic vinegar
  • ½ cup low-sodium beef broth
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 shallot, minced
  • 1 pound mixed crimini mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups braising liquid from the short ribs
  • 2 cups 35-percent cream
  • Salt and freshly ground pepper
Ravioli and Garnish:
  • 2 packages square wonton wrappers
  • Chopped fresh chives
  1. Sprinkle ribs with ½ teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
  2. Add the remaining 1 tablespoon oil and onion, carrots and celery to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add wine and vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours. If using an Insta-Pot follow manufacturer's directions.
  3. Transfer the ribs to a cutting board. Cool slightly, then shred very fine,
  4. Reserve 2 cups of the braising liquid.
  1. In a pan on medium heat, sauté the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
  1. Place about 1 Tbs of shredded ribs on wonton wrapper. Lightly wet edges with water, using a pastry brush or your finger. Fold the wrapper over the filling diagonally, forming a triangle and press the edges to seal. Continue with remaining ribs and wrappers.
  2. Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 5-6 raviolis per person, top with mushroom sauce and garnish with chopped chives.
I’ve made these with both boneless and bone-in ribs. (Well trimmed.) Both are equally good.

These can also be done in a Dutch oven - 325° for about 4 hours, turning once to cover with sauce.

The ribs are also delicious as an entreé without making into ravioli. Once the ribs are removed from the cooking pot, follow these instructions for a delicious gravy, and serve on top of mashed potatoes, or polenta: Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining ¼ teaspoon salt. Season to taste. An alternative way to thicken is to use an immersion blender. This will blend the vegetables into the sauce, creating a gravy.
Recipe by Raisin & Fig at