This is a perfect example of taking a gourmet meal that you had while dining out and simplifying it to be made at home with ease. It has wonderful earthy flavors and is perfect for fall and winter entertaining. I chose the miniature version of ravioli for a more elegant take, but feel free to use the large version. For a more robust version try Buitoni brand Wild Mushroom Agnolotti Pasta with Wild Mushrooms which most grocery stores carry. I am using White Truffle Oil from Spicewood Food Company and can be ordered on-line at Spicewood. For more Truffle Flavor try their Black Truffle Oil. Ingredient amounts will serve 6 – 8 as an entrée, depending on appetites and ravioli chosen for the dish.
1 1/2 lbs. of beef short ribs remove as much fat as possible
1 1/2 cups of ruby port
2 medium sized yellow onions thinly sliced
A sprinkle of kosher salt and fresh cracked/ground pepper
1 tablespoon of white truffle oil or black truffle oil
1 – 14 oz. can of chicken broth
1 – 20 oz. package of mini cheese ravioli or ravioli of your choice
Freshly shaved Parmesan cheese
Try to remove as much fat as possible from the ribs. Season all of the short ribs with a light sprinkle of kosher salt and freshly cracked/ground pepper. Place flesh side down into a Dutch oven or in a baking dish with a lid. Add port and sliced onions. Cover and place into a preheated oven at 300 degrees for two hours. Once meat has cooled enough to handle, remove the meat from the bone and shred. Remove any fat as well. Place the meat back into the Dutch oven or baking dish along with the truffle oil and chicken broth. Stir until well combined. Cover and place back into oven at 300 degrees for an additional 30 minutes to blend the flavors. While the meat finishes cooking, cook the ravioli per package directions. Drain and begin to assemble. Before plating taste the meat and broth. At this point and a sprinkle of kosher salt if needed. Serve individually or family style. To serve individually, divide ravioli between 6 – 8 single bowls and ladle broth and meat over the top, garnish with freshly shaved parmesan and serve. To serve family style add ravioli to a large bowl, pour all of the broth and meat over top and serve with shaved parmesan cheese on the side.
Try Conte Di Bregonzo Amarone della Valpocella (Italy), Masciarelli Estate Bottled Montepulciano d’Abruzzo (Italy), Masi Campofiorin (Italy), Bogle Vineyards Merlot (California), Peroni Nastro Azzurro® Birra (Italy) or Samuel Adams® Boston Lager® (Boston, MA).