Braised Short Ribs & Ravioli

Chaia Frishman
Written for Mishpacha Magazine

I like all things stuffed into carb leaves. Pierogi, wonton, samosas, pot stickers, and of course kreplach. But digging deep into my Italian roots (I have to dig really deep because I have nary a smidgen of Italian in my family tree – zero Italian genealogical markers), I must say ravioli is just about my favorite iteration.
Paired with a saucy ragu-ish serving of braised flanken or short ribs, your decadent Yom Tov appetizer is served. You can use sweet potato ravioli if you like it a little sweeter, or mushroom if you prefer it savory. Or go crazy and do half and half. Don’t eat too many. You don’t want to get stuffed! (See what I did there?)

2-3lbs short ribs or gourmet cut flanken on the bone
3 Tbsp olive oil
kosher salt and freshly ground black pepper
2 medium yellow onions, sliced
3 stalks celery, chunked very small (but not diced)
6 cloves garlic, minced
1 6oz can tomato paste
1 cup cabernet or merlot wine
1 cup beef stock or water
1 10.58oz pkg pareve ravioli, prepared according to package directions, and cooled

Liberally salt and pepper meat on all sides. Heat oil in Dutch oven, them brown pieces of meat on all sides. (Each batch should take about 3-4 minutes)
Transfer meat to a plate then add onions and celery to pot. Sauté until soft. Add garlic and cook, being careful not to burn. Add tomato paste, wine, stock, and some more salt and pepper if desired.
Add meat back in, bring to a boil, cover, and lower heat.
Let braise for 3-4 hours, or longer if you like it really soft. Remove meat from the bone and cut into chunks, reserving the sauce.
Toss cooked and drained ravioli with 1 cup of the reserved sauce. Divide meat and sauced ravioli between 8-10 plates. Pour some more sauce on top.

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