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
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Ingredient |
Amount |
Special |
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AP Flour |
1 cup |
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Eggs |
2 |
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Egg Yolks |
2 |
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Olive Oil |
1Tblspn |
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S & P |
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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 |
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Beef Short Ribs |
4-6 pieces |
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Celery |
1 cup |
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Carrots |
1 cup |
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Onions |
1 Cup |
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Fresh Thyme |
2 sprigs |
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Tomato Paste |
1tspn |
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Beef Stock |
4 cups |
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Rosemary |
3 sprigs |
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Red Wine |
2 TBLSPNS |
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S & P |
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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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