Braised Short Ribs with Butternut Squash Ravioli and Wood Mushrooms

Cook braised short ribs with Deaf Chef David Uzzell of Signs of Good Food, and Deaf Chef Bobby Osso of Osso’s Kitchen + Bar!

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Watch the quick recipe here:

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This recipe has several parts:

• Braised short ribs

• Homemade pasta

• Butternut squash filling

• Sautéed mushrooms

Braised Short Ribs

Ingredients

• 4 beef short ribs

• 1 shallot

• 1 carrot

• 1 onion

• 2 celery stalks

• 2 Roma tomatoes

• 1 bunch thyme

• 1 cup sweet red wine

• 3 cups beef stock

• 1 knob butter

• Parsley, to garnish

Preparation

1. Preheat the oven to 425˚F. Generously season the ribs with salt and pepper. Prepare aromatics by chopping mirepoix and peeling garlic.

2. In a hot pan with avocado oil, sear ribs on all sides until dark brown, rotating as needed. Remove the ribs and add the aromatics to the pan along with two squeezed Roma tomatoes.

3. Pour in 1 cup sweet wine and 3 cups beef stock. Return the ribs, placing them bone-up for a few minutes, then flip them so the bones are bottom-down. Continue braising for about 20 minutes.

4. Add a few more sprigs of thyme, cover the pan, and transfer to the oven. Braise for roughly 2 hours, checking the liquid level every 30 minutes, adding more as needed. Once the internal temperature reaches 165˚F, remove the pan from the oven.

5. Remove the ribs. Strain the vegetables and cooking liquid through a fine mesh. Reduce the strained sauce on the stovetop until slightly thickened, then finish by mounting with butter. Return the ribs to the pan, set aside.

Homemade Butternut Squash Ravioli

Ingredients

• 1 butternut squash

• 1 cup ricotta

• Salt & pepper

Preparation

1. While the short ribs are in the oven, halve and deseed a butternut squash, blast the flesh with a blowtorch until it browns. Place in the oven, cooking for 1 hour, or until fork tender. Scoop out the flesh and let it cool.

2. Put the cooled squash in a bowl, mash it up nicely. Add 1 cup ricotta, then salt and pepper to taste. Put the bowl in a freezer for a few minutes. Put the squash mixture in a piping bag. Refrigerate while you make pasta

Homemade Pasta

Ingredients

• 1 pound flour (Type ‘00’ or all purpose flour are recommended)

• 5 whole eggs

• A pinch of salt

• Water as needed

Preparation

1. Weigh out 1 pound of flour. Start forming the dough by pouring the flour on the countertop. Create a well in the middle, crack 5 eggs, and put them in the well. Add a pinch of salt. Using a fork, gently beat the eggs and slowly incorporate the flour.

2. After the mixture thickens, using your hands or a bench scraper, bring the dough together. Knead the dough for 10 minutes until it becomes smooth and elastic. If the dough feels dry, sprinkle water on your fingertips and work into the dough. Once the dough is smooth, wrap in plastic and set aside for 30 minutes. To check if it's ready, press the dough with your finger—if it springs back, it’s good to go.

3. Divide the dough into four equal pieces, keeping unused portions covered. Flatten one quarter, using your fingertips to dimple the quarter. Repeat for other pieces.

4. Break out the pasta maker, make sure it’s clamped to the work surface so it does not move around. Make sure the dial is on the widest setting, 0. Feed the dough through out the sheet. Fold the dough in half and roll it through again at setting 0 for a smoother texture. Adjust the dial to setting 1 and roll the dough through. Continue this process, moving to settings 2, 3, and beyond until you reach your desired thickness (typically setting 6 or 7). Keep the rolled-out sheets under a towel to prevent drying.

Wood Mushrooms

Ingredients

• 1 pound wood mushrooms, sliced

The Final Dish

Time to tie it all together!

1. Get a large pot of water boiling, add a good amount of salt. Meanwhile, lightly flour your work surface and lay out a sheet of pasta dough to make a classic ravioli. small mounds of butternut squash filling, evenly spaced across the pasta sheet. Brush the edges and between the filling mounds with water or egg whites to help seal the ravioli. Lay another sheet of pasta on top. Gently press down around the bumps of butternut squash filling to combine the two sheets. Use the edge of a ring mold to gently shape the filling into neat round mounds for a more uniform look. Using a bigger ring mold, punch out the ravioli, making sure there aren’t air pockets trapped inside. Pinch the edges as needed for a firm seal. Dust with flour or seminola to prevent sticking, set aside.

2. Reheat the short ribs on the stovetop over low heat until the liquid reaches a simmer. Add a splash of water if the sauce becomes thick. Sauté the mushrooms over medium-high in butter or oil. Season with salt and pepper. Cook until browned and crispy. Set aside. To the pot of boiling water, add the ravioli and cook until the pasta floats and is tender, about 2 minutes.

3. To plate, place the short ribs in the center, surround them with the butternut squash ravioli, and top with the sautéed mushrooms. Glaze the ribs with demi-glacé, then drizzle additional demi-glacé over the mushrooms and ravioli. Garnish with parsley.

Enjoy!