Looking for something in particular? Use the search bar at the top of your screen!
Looking for something in particular? Use the search bar at the top of your screen!
- 2 lbs Bone-in beef short ribs
- 1 cup Hog Shack Kansas City Style BBQ Sauce*
- 1/2 cup Dry red wine (Cabernet or Syrah)
- 1/4 cup Aged balsamic vinegar
- 2 cups Beef bone broth
- Mirepoix (1 carrot, 1 celery stalk, 1 onion, finely diced)
- Fresh pasta sheets (or gyoza wrappers for a shortcut)
- 1/2 cup Ricotta cheese
*Available from Well Seasoned
1. The Sear: Season short ribs with salt and pepper. In a Dutch oven, sear on all sides until a dark crust forms. Remove meat.
2. The Base: Sauté the mirepoix in the beef fat until soft. Deglaze with red wine, scraping up the brown bits.
3. The Braise: Return the ribs to the pot. Add the Hog Shack BBQ Sauce, balsamic vinegar, and bone broth. Cover and braise at 300°F (150°C) for 3 hours until the meat falls off the bone.
4. The Filling: Shred the meat finely. Reduce the leftover braising liquid by half until it’s a thick syrup; mix 3 tablespoons of this syrup and the ricotta into the shredded meat.
5. Assembly: Place small mounds of the mixture on pasta sheets, seal, and boil.
6 Serve: Toss the ravioli in a light brown butter sauce.
