Braised Beef Short Rib and Caramelized Onion Ravioli with Wild Mushroom Cream Sauce | La Cucina Gran

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

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Experience a feast with this homemade short rib ravioli, featuring slow-cooked short ribs in red wine and a truffle cream sauce—perfect for special gatherings.

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Ingredients

4 pieces short ribs, 2" cut
32 ounces red wine (I used a Sangiovese blend)
1 tablespoon shallots
2 sprigs fresh thyme
1/4 teaspoon fresh rosemary
1 tablespoon garlic cloves, minced
1 carrot, diced
2 leeks, diced
1 rib celery, diced
32 ounces beef stock
Salt and pepper
3 large white onions, julienne
2 tablespoons sugar
2 ounces water
250 mL bottle truffle oil
1 tablespoon shallots, minced
1 ounce white wine vinegar
2 ounce blended oil
375 mL Marsala wine
16 ounce quart heavy cream
1 ounce truffle oil
1 tablespoon shallots, sliced
1/2 ounce truffles, sliced
4 ounce reserved braising liquid
12 ounces wild sauteed mushrooms (I used a combination of shitakes, oyster, cremini, portabello, and enoki)