This short rib ravioli sauce not only enhances the dish’s depth and richness while balancing the soft pasta.
A popular Italian dish that has won over the palates and hearts of foodies everywhere is ravioli. The pasta is delicious on its own, but the sauce you use may make this dish even better. Short rib sauce is one of the most decadent and savory sauces to serve with ravioli.
Ingredients
Beef short ribs
Olive oil
Onion
Carrots
Celery
Garlic
Red wine (preferably dry)
Beef broth (homemade or store-bought)
Tomato paste
Fresh herbs (such as thyme and rosemary)
Salt and pepper
Butter (for finishing)
Short Rib Ravioli Sauce
Preparing the Short Ribs
Preparing the short ribs is the first step in making your ravioli sauce. Start by liberally seasoning them with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. When it’s hot, add the short ribs in batches and sear them all over until a gorgeous brown crust forms. This is an important step since it improves the meat’s flavor.
When the short ribs are browned, take them out of the pot and put them aside. Add chopped celery, carrots, and onions to the same pot. This mixture is called mirepoix and creates the flavorful foundation of your sauce. These vegetables should be sautéed for 5 to 7 minutes, or until they are tender and aromatic.
Adding Flavor with Tomato Paste and Broth
Return the short ribs to the pot after deglazing with red wine. Add a tablespoon of tomato paste for more acidity and richness, and enough beef broth to cover the meat halfway. The tomato paste will improve the overall color of your sauce and aid in balancing the flavors.
How to Make Short Rib Ravioli Sauce
When the short ribs are soft, take them out of the saucepan and let them cool a little. To get rid of any particles, strain the cooking liquid into a another pot using a fine-mesh screen. You will have a nice sauce foundation as a result.
Cutting for Richness
To further concentrate its flavors, return the filtered liquid to medium heat and simmer until it reduces by half. Here’s where the magic happens: the reduction process thickens your sauce while enhancing its flavor. At this point, whisk in a few tablespoons of butter for more richness. Your sauce will have a smooth texture thanks to the butter, and it will stick to each ravioli delightfully.
Shredding The Short Ribs
Use two forks to shred the chilled short rib meat while your sauce reduces. You want just soft shreds that will blend well with your sauce, so throw away any extra fat or bones.
Add Shredded Meat
To add more flavor and texture, shred it and then add it back to the reduced sauce. Every ravioli mouthful is improved by the enticing filling created by this combination.
See also: Brownies with ice cream recipe
Serving Suggestions
Your short rib ravioli sauce is now ready! Make your favorite ravioli (homemade or store-bought) and cook it as directed on the package, or until al dente if you’re cooking fresh pasta, before serving. After thoroughly draining, gently combine with your delicious short rib sauce.
Success Advice
Take into account the following advice to guarantee that your short rib ravioli sauce is consistently excellent:
For best flavor, use premium beef short ribs.
Don’t hurry the browning process; flavor is enhanced when you let them form a nice crust.
Be patient when braising; meat that is cooked slowly will be tender.
Taste as you proceed and adjust the seasoning to suit your tastes.
To create distinctive flavor profiles, feel free to try using different herbs or mushrooms.
Storing Leftovers
In the odd event that you have leftovers, this sauce can be frozen for up to three months or kept in the fridge for up to three days in an airtight container. Before tossing again over fresh pasta or even polenta for another delicious supper, reheat gently over low heat.
The lower rib region of the cow yields short ribs, a type of beef. Short ribs are prized for their succulent texture and deep flavor, and braising them enhances these attributes. Slow cooking makes the flesh extremely soft and adds a rich, meaty taste to any dish. For this reason, short ribs are a great option for a sauce to go with ravioli.
Choose short ribs that have a significant quantity of fat and are well-marbled. As your sauce cooks, the marbling will render, giving it more taste and moisture. Choose premium meat from nearby farms or butcher shops since grass-fed beef frequently tastes richer than grain-fed cattle.
Why Browning Is Important
In addition to adding taste, browning your meat produces fond, which are mouthwatering brown pieces that sink to the bottom of the pot and give your sauce depth. Let each piece sear properly before flipping it over; don’t rush this procedure.
Deglazing: An Essential Method
A crucial method for removing those tasty pieces from the bottom of your pot is deglazing. To make sure you get all those flavors, add your red wine and scrape it in carefully with a wooden spoon. You can’t ignore the intricacy this step brings to your sauce.
Then, for an aromatic touch, add fresh herbs like rosemary and thyme. For a touch of spiciness, try adding crushed red pepper flakes or bay leaves, if you want layers of flavor. Cover and lower the heat to low after bringing everything to a simmer. The beef should be fork-tender after two to three hours of gentle cooking.
Conclusion
Creating a rich and savory short rib ravioli sauce is a craft that blends fine ingredients with meticulous cooking methods. This recipe provides a decadent experience that highlights culinary prowess and a love of cooking.