Braised Beef Short Rib and Caramelized Onion Ravioli with Wild Mushroom Cream Sauce
INGREDIENTS
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4 pieces short ribs, 2" cut
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32 ounces red wine (I used a Sangiovese blend)
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1 tablespoon shallots
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2 sprigs fresh thyme
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1/4 teaspoon fresh rosemary
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1 tablespoon garlic cloves, minced
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1 carrot, diced
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2 leeks, diced
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1 rib celery, diced
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32 ounces beef stock
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Salt and pepper
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For the Caramelized Onions:
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3 large white onions, julienne
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2 tablespoons sugar
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2 ounces water
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For the Truffle Vinaigrette (makes 40 ounces):
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250 mL bottle truffle oil
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1 tablespoon shallots, minced
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1 ounce white wine vinegar
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2 ounce blended oil
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375 mL Marsala wine
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For the Truffle Cream Sauce:
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16 ounce quart heavy cream
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1 ounce truffle oil
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1 tablespoon shallots, sliced
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1/2 ounce truffles, sliced
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4 ounce reserved braising liquid
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12 ounces wild sauteed mushrooms (I used a combination of shitakes, oyster, cremini, portabello, and enoki)
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Salt and pepper
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1 recipe for basic pasta dough
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