I hate leftovers. I’m not proud of it, but I can’t seem to help it. If it weren’t for my wonderful wife, who graciously gobbles up my leftovers, I’d probably have to stop cooking just to stop the waste. This recipe is a rare triumph over leftovers. It takes leftovers from my Braised Beef Short Ribs recipe, and transforms them into an intensely flavorful ravioli!
This recipe for braised short ribs is a one-two punch of umami flavor. It’s actually a deviation of a braised short rib recipe by Adam Fleischman. It’s super-simple, will make your house smell wonderful, and perfect for serving up to a large number of guests. If you have leftovers, don’t worry, because I’ll be following this recipe up with a wonderful way to use the leftover short rib and braising liquid! If you’ve never tried short rib – it’s a wonderful and inexpensive cut of beef. It’s not very tender, thus the braising, but it is VERY flavorful. I like to get my short rib at Costco, where 3 lbs will only cost me about $25. Most supermarkets will also carry short ribs, but you may have to speak to the butcher to get this particular cut.