Braised Short Rib and Caramelized Onion Ravioli with Truffled Wild Mushrooms

Serves 6-8

Short Ribs
4 pcs. short ribs, 2" cut
32 oz. port wine
1 Tbsp. shallots
1/4 tsp. thyme
1/4 tsp. rosemary
1 Tbsp. garlic cloves
4 oz. Mirepoix (small dice 1 carrot, 2 leeks, 1 rib celery)
32 oz. beef stock
Salt and pepper
Carmelized Onions
3 large white onions, julienne
2 Tbsp. sugar
2 oz. water
Truffle Vinaigrette (yields 40 oz.)
375 ml. bottle truffle oil
3 oz. can summer truffles, sliced
1 Tbsp. oz. shallots, minced
1 oz. white wine vinegar
2 oz. blended oil
375 ml. Madeira wine
Pasta Dough
2 1/4 lbs. semolina flour
7 eggs
1 ounce olive oil
1 Tbsp. salt
1 Tbsp. chopped herbs (basil, parsley, chives)
Truffle Cream Sauce
16 oz. quart heavy cream
1 oz. truffle oil
1 Tbsp. shallots, sliced
1/2 ounce truffles, sliced
4 oz. reserved braising liquid
2 Tbsp. wild sauteed mushrooms
Salt and pepper

TO PREPARE THE SHORT RIBS: Marinate short ribs in wine, shallots, garlic and herbs overnight. Save the marinade. Sear short ribs in heavy sauce pot until brown on all sides and remove. Add Mirepoix and caramelize on high heat, then deglaze with marinade that you reserved. Bring this to a boil and add back the short ribs and add beef stock. Cover and put in 350 degree oven for 3 hours. Remove from oven and strain liquid, while hot pull meat off the bone and set aside. Reduce liquid by half and reserve.

TO PREPARE THE CARAMELIZED ONIONS: Place in sauté pan and cook on low heat for about 35 minutes until golden brown.

TO PREPARE THE TRUFFLE VINAIGRETTE: Reduce Madeira in sauce pot by 2/3. In bowl add remaining ingredients. Once the Madeira is ready, add to mixing bowl and whisk to blend. Season with salt and pepper.

TO PREPARE THE PASTA DOUGH: Mix all ingredients together and knead until smooth.

TO PREPARE THE RAVIOLI FILLING: Take the braised short rib meat and mix with caramelized onions and 6 oz. of Truffle Vinaigrette. Season with salt and pepper. Add filling to ravioli.

TO PREPARE THE TRUFFLE CREAM SAUCE: Heat cream, truffles and shallots on simmer for 20 minutes. Add steak sauce, mushrooms and salt and pepper. Bring back to simmer and reserve.

TO SERVE: Take 5 ravioli and place in pot of boiling water for 3 minutes or until ravioli floats. Remove and toss in a sauté pan with 3 oz. of the reserve sauce. Serve on a plate and garnish with grated parmesan cheese and chopped chives.

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