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Ingredients
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Meats
Vegetables
Liquids
Herbs & Spices
Pasta
Method
Preparation
- 1
Sear the Short Ribs
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and black pepper. Sear them in the pot until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.
- 2
- 3
Add Tomato Paste
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
- 4
- 5
Combine Ingredients
Return the short ribs to the pot. Add beef broth, bay leaves, and thyme. Bring everything to a simmer.
- 6
Braise the Ragu
Cover the pot and reduce the heat to low. Let the ragu braise for about 2 to 2.5 hours, until the meat is tender and falling off the bone.
Cooking the Ravioli
- 7
Cook the Ravioli
While the ragu is braising, cook the cheese ravioli according to package instructions in a pot of boiling salted water. Drain and set aside.
Serving
- 8
Serve the Ragu
Once the ragu is done, remove the short ribs and shred the meat. Discard the bones and bay leaves. Stir the shredded meat back into the sauce.
- 9
Plate the Dish
Serve the shredded short rib ragu over the cheese ravioli. Garnish with additional thyme or grated Parmesan cheese if desired.
