Ravioli with Short Rib Ragu

Prep Time: 20 mins | Cook Time: 3 ½  hours | Course: Dinner | Serves: 6 

Tangy and tender short-rib ragu simmers in the oven. Serve over your favorite ravioli and sprinkle with freshly grated cheese, fresh basil, or other fresh herbs. 

1 Tbsp olive oil

½ cup flour

Salt and pepper, to taste

1 Tbsp garlic powder

1 Tbsp onion powder

1 tsp fresh rosemary, minced

3-4 lbs short ribs

3 cloves garlic, minced

1 onion, diced

1 28-oz can crushed tomatoes

1 cup water

½ cup red wine

2 cups beef broth

½ cup heavy cream

2 lbs fresh or frozen ravioli

Freshly grated parmesan or pecorino cheese, for serving

Basil leaves or other fresh herbs, for garnish

Preheat olive oil in a Dutch oven over moderate heat. Mix the flour, salt, pepper, garlic powder, and onion powder on a large plate with a fork. Place short ribs on the plate and turn so each side is coated before placing them in the Dutch oven. Brown ribs on all sides then turn heat down to medium-low heat. Preheat oven to 325*. Stir in the garlic, onion, crushed tomatoes, water (I rinse the tomato can with the water to get all the tomato goodness), red wine, and beef broth. Cook for 5-7 minutes stovetop. Then place in the oven and allow the ribs to cook for 3 hours (If planning to cook ragu all afternoon, you can reduce the oven temperature to 300* or allow everything to simmer all day in a crockpot). 

When the sauce has finished cooking, remove from the oven and dredge any floating oil on top with paper towels. Bring to a boil over the stovetop and add in the cream, and ravioli. Stir, and place a lid on top, cook for 3 minutes. Plate ravioli with short rib meat and sprinkle with cheese, garnishing with basil leaves.