Braised Beef Short Ribs with Mushroom Ravioli – Culinary Seasons

These beef short ribs are better than any pot roast, sorry to all the grandmothers out there. Searing the ribs then assembling the braising liquid, building upon the flavors in each step of the process. Braising for hours in the oven, allowing the ribs to slowly break down and absorb the flavors from the braising liquid. Revealing the delicious fall off the bone ribs that infused with the red wine braising liquid.

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Pureeing the braising liquid makes a great sauce that is thickened from flour added when assembling the braising liquid and the pectin from pureeing the vegetables in the braising liquid. (if you want to make the broth and ribs gluten free omit the flour and serve with gluten free starch, such as mashed potatoes)

What is a Beef Short Rib?

Beef short ribs can be cut from the chuck, brisket, plate or rib areas of beef.

Sometimes grocery meat departments do not identify on the labels of short ribs to where the ribs are cut from. You can always ask the butchers where it was cut from. Short ribs cut from the Chuck section are meatier than ribs cut from other sections but can also be tougher due to having more connective tissues than other cuts. Plate ribs tend to be fattier than other cuts.

Chuck ribs are what I used in this recipe. The Chuck ribs fall into the medium price range with plate being the least expensive. Short ribs cut from the Ribs section are considered to be a pricier cut than other sections.

Braising or slow smoking short ribs works well with this cut of meat regardless of the type of cut because the ribs have connective tissues that need to break down over a low and slow cooking process.

But wait, you haven’t talked about the other cut….

There is another cut of short ribs that I have not discussed, Flanken or Korean style ribs. These are cut across the rack of beef ribs into strips where pieces of each bone are visible while you can see the meat between each rib bone. The flanken was popularized in Eastern Europe utilizing a thicker flanken cut than the Korean style ribs.

Korean style beef short ribs (Galbi or Kalbi) are an exception to the low and slow braising process. Korean flanken ribs are cut from the chuck and are cut approximately 1/4″ allowing more surface area than traditional flanken or short ribs. With the marinade assisting with some breakdown of tissues in the Kalbi ribs along with the high heat of the grill these ribs do not need long cooking time. Once marinated and grilled produce a tender short rib in a short cooking time. Not the same process and result as a short rib cooked low and slow but delicious in it’s own category.

Enjoy the recipe!

Watch the video below to see how easy this is to make!

Gluten Free Option – do not add the flour to the recipe when it calls for it. The vegetables in the braising liquid should provide enough thickening when pureed. If you need to thicken further you can use cornstarch or arrowroot. Substitute the pasta for other starch such as mashed potatoes.

Enjoy!