SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Chuck Hughes' short rib ravioli with creamy mushroom sauce are so rich that your taste buds will scream with pleasure.
Provided by Chuck Hughes
Time 14h15m
Yield s: 6 servings
Number Of Ingredients 32
Steps:
- For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE
This is a wonderfully earthy, rich, mushroom sauce. I first served it with broiled Spencer steaks and poured the steak drippings in the sauce. It's actually hearty enough to eat without meat, over potatoes or noodles. Enjoy
Provided by Jan Marie
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place olive oil and 1 teaspoon butter in pan.
- Over med/high heat, sauté shallots until wilted.
- Add garlic, lightly sauté.
- Add mushrooms, sauté until wilted.
- Add wine and beef broth.
- Cook until broth is reduced by 1/2-2/3 (depends on how thick you want the sauce) Add cream, stir until thickened.
- Salt and pepper to taste.
- Garnish with chopped parsley.
- Serve over mashed potatoes or noodles.
CREAMY MUSHROOM SAUCE
Easy and quick recipe for mushroom sauce. We enjoy this with grilled chicken breast and homemade dumplings. It would go great also with pasta or rice.
Provided by Hanka
Categories Sauces
Time 20m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat oil and cook onion on medium heat until transparent. Add sliced mushrooms, salt and pepper and cook until soft about 4 minutes. Set a side.
- In a medium saucepan melt butter add flour and cook until start to change in color. Add water, heavy cream and whisk well to prevent lumps.
- Add vegetable cube bujon and bring it to the boil.
- Add mushrooms.
- Reduce heat and let it simmer for 10 minutes. Stirring occasionally.
- Season with salt and pepper if need it.
- You can also use milk instead heavy cream and water.
Nutrition Facts : Calories 237.2, Fat 22.9, SaturatedFat 13.1, Cholesterol 69.6, Sodium 59.2, Carbohydrate 7.1, Fiber 0.6, Sugar 1, Protein 2.3
REALLY STICKY RIBS
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
- Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
- Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium
More about "stick to your ribs creamy mushroom sauce recipes"
COUNTRY STYLE BEEF RIBS IN CREAMY MUSHROOM SAUCE
From turnips2tangerines.com
Servings 6Category Dinner, Main Course
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE
From champsdiet.com
5/5 Category Condiments, Etc., Sauces, Savory SaucesServings 4-6Total Time 30 mins
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE RECIPE
From recipeofhealth.com
RIB EYE STEAKS WITH MUSHROOM SAUCE - TOM KERRIDGE
From tomkerridge.com
SEARED RIBEYE STEAK & CREAM MUSHROOM SAUCE
From selfproclaimedfoodie.com
CROCKPOT BEEF SHORT RIBS RECIPE WITH CREAMY …
From ketogasm.com
MAKING BBQ RIBS FROM A MUSHROOM! - SAUCESTACHE
From saucestache.com
STEAK AND MUSHROOM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
STICK TO YOUR RIBS RECIPES | THE KITCHEN | FOOD NETWORK
From foodnetwork.com
STICK TO YOUR RIBS | RACHAEL RAY'S WEEK IN A DAY | FOOD NETWORK
From foodnetwork.com
SHORT RIB RAVIOLI WITH CREAMY MUSHROOM RAGù – AUSTIN EATS
From austin-eats.com
CREAMY MUSHROOM SAUCE RECIPE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
BONELESS RIBS | CREAMY MUSHROOM SAUCE | MASHED …
From youtube.com
MEATBALLS IN MUSHROOM CREAM SAUCE - LIFE'S AMBROSIA
From lifesambrosia.com
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE - COOKING CHANNEL
From cookingchanneltv.com
SHORT RIB RAVIOLI WITH CREAMY TRUFFLE MUSHROOM …
From cookswithcocktails.com
24 WARM YA UP AND STICK TO YOUR RIBS RECIPES - JUST A PINCH
From justapinch.com
BEEF SHORT RIBS WITH CREAMY MUSHROOM SAUCE | KATIE ROLLINS
From katierollins.com
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE – RECIPE WISE
From recipewise.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #sauces #condiments-etc #vegetables #scandinavian #european #stove-top #dietary #low-sodium #low-calorie #comfort-food #low-carb #savory-sauces #mushrooms #low-in-something #taste-mood #equipment
You'll also love