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Beer Braised Short-Rib Raviolis

Recipe by Bryan Ogden

Yields 32 raviolis. Serving size is four raviolis.

Braised Short Ribs

Ingredients

  • Allagash Dubbel Ale, as needed
  • Short-ribs, 1 lb.
  • Onions, (chopped) 1 cup
  • Celery, (chopped) ½ cup
  • Carrot, (chopped) ½ cup
  • Tomato paste, 2 tablespoons
  • Rosemary, 2 sprigs
  • Garlic clove, 1
  • Salt and pepper to taste
  • Oil, 2 tablespoons

Directions

  1. Preheat oven to 325 degrees.
  2. Salt and pepper short-ribs and sear all sides in oil placed in a brasier.
  3. Remove ribs and set aside.
  4. Degrease pan and add mirepoix.
  5. Season mirepoix with salt and pepper and cook until onions, and then tomato paste, are brown. Cook for an additional 2 to 3 minutes.
  6. Deglaze pan with small amount of Allagash Dubbel.
  7. Add short-ribs back to pan along with rosemary and garlic.
  8. Pour more beer into the pan until the beer covers half of the short-ribs. Cover pan and place in oven for two hours or until meat falls off of its bone. Turn ribs over once during cooking.
  9. While ribs are cooking prepare pasta dough.

Pasta Dough

Ingredients

Directions

  1. Mix flour and salt in bowl. Make a well in the center of flour.
  2. Add beer and olive oil in the well.
  3. Stir beer and olive oil with a fork, gradually mixing in the flour.
  4. Once the dough becomes pliable, remove from the bowl and place on a cutting board. Knead dough until the dough is soft: approximately ten minutes. If the dough is sticky, add flour.
  5. Once dough is kneaded, wrap in plastic wrap and let dough rest for 30 to 45 minutes.
  6. Divide dough into quarters.
  7. Using a pasta roller, roll each quarter of dough until 1/32 inch thick. Keep unused dough wrapped in plastic wrap until ready to roll out.
  8. Hang dough on pasta rack and let dry for five minutes.
  9. Cut out 3-inch circles in dough and let dough dry for an additional 15 minutes. Dough should be semi-dry and still pliable.

Ravioli filling

Ingredients

  • Braised short-rib, pulled from bone and chopped
  • Marscapone cheese, 250 grams
  • Pamigiano Reggiano, 1 to 1½ cups
  • Reduced liquid from braised ribs, 1 cup
  • Salt and pepper to taste

Directions

  1. Mix ingredients in a bowl.
  2. Take one piece of dough and place a teaspoon of filling in the center. Wet edges of pasta with water and seal a second piece of dough on top to form the ravioli. Try to remove air pockets. Crimp edges with fork if desired.
  3. Let ravioli dry for 30 minutes to an hour.
  4. To cook, bring water to a boil and add salt. Place raviolis in boiling water and lower temperature to a gentle boil.
  5. Stir occasionally and cook for two to three minutes or until ravioli is tender and still chewy.

Sauce

Ingredients

  • Rosemary, ½ sprig
  • Allagash Dubbel Ale, 1 cup
  • Veal stock, 1 cup
  • Remaining reduced liquid from braising
  • Butter, ½ tablespoon
  • Salt and pepper to taste

Directions

  1. Add beer and rosemary in saucepan and reduce by half.
  2. Add stock and reduce by half.
  3. Add remaining liquid and reduce slightly.
  4. Adjust seasoning with salt and pepper.
  5. Remove from heat and swirl in butter. Strain or remove rosemary from sauce.

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Allagash Brewing Company