Boneless Braised Short Rib over Homemade Cavatelli with a Broccoli Rabe and Mushroom Ragu
Braising Short Ribs:
Trim and flour each piece of short rib and sear each side in hot oil
Sauté garlic, carrots, celery and onion in the same pan and deglaze with burgundy wine. Then reduce
Transfer short ribs into braising pan and add liquid, marinara and demi glace.
Roast for 4-6 hours at 300 degrees F.
Cavatelli:
Ingredients: 1 lb flour, 1 lb ricotta cheese, 1 egg, 1 T kosher Salt and a pinch of white pepper
Combine all ingredients and kneed until dough is firm. If dough is still sticky add some more flour.
Roll dough out with a rolling pin until it reaches an approximate thickness of ¼ inch.
Cut into 1 inch strips and pass through the cavatelli machine. Toss with flour and freeze.
Ragu:
In a medium saucepan, head oil on medium-high heat and then add shallots. Sauté until shallots begin to soften, then add mushrooms and sauté for 8 min or until mushrooms are a rich golden brown. Toss in broccoli rabe and then add braising liquid and chopped peeled tomatoes. Let it simmer for 10 min and serve. If more liquid is needed, just add more marinara and demi glace.