Braised Short Rib Messaluna with Fall Vegetables

“This is a complicated dish that takes a lot of time, but the final product is worth it. I suggest doing it in parts, or open a bottle of AVV Cab and plan on spending your Sunday in the kitchen for a fabulous end of the weekend meal!”
– Chef Chris Parks of Lupo Italian Kitchen in Rehoboth Beach, Delaware

Braised Short Rib Topping:
1 ½ lbs. bone-in short rib
2 Tbsp. extra virgin olive oil
1 cup spanish onion, diced
½ cup celery stalk, diced
½ cup carrot, peeled and diced
1 Tbsp. tomato paste
1 bay leaf, fresh or dried
5 sprigs thyme, fresh
½ bottle AVV Estate Cabernet Sauvignon, 750ml
2 cups beef stock, low sodium
Kosher salt to taste
Ground Black Pepper to taste

For Final Preparation:
¼ cup extra virgin olive oil
1 tsp. garlic, minced
12 young carrots, peeled, halved
1 cup squash (late summer squash, butternut, acorn or delicate), 1″ dice or cubed
12 french breakfast radishes, quartered
½ cup veal demi-glaze
2 Tbsp. butter
4 sprigs thyme, fresh
20 oz. fresh cheese ravioli
Kosher salt to taste
Cracked black pepper to taste

Procedure for Braised Short Rib Topping:
1) Preheat oven to 350°. In a large pan, heat olive oil on stovetop over medium-high heat.
2) Season short rib generously with salt and pepper, then add to the pan and sear on all sides until golden brown. Once seared, remove from pan and set aside.
3) In the same pan add the onions, celery and carrots and cook until browned. Stir in tomato paste and evenly coat the vegetables. Cook for 1 minute, the deglaze the pan with wine.
4) Add all ingredients into Dutch oven, including the ribs, garlic, bay leaf, thyme and stock. Bring to a boil, cover and place in oven. Cook for 2 to 2 ½ hours or until the meat falls of the bone.
5) After cooking, strain the liquid from the Dutch oven, pour it into a pan and reduce down to ¼ cup. Shred the short rib and fold into liquid. Adjust the seasoning to taste.

Procedure for Final Prepartion:
1) Preheat oven to 450°.
2) Boil 4 quarts of salted water and cook raviolis.
3) In a large sauté’ pan, over medium heat, add olive oil. Once heated, add the carrots, squash and radish to the pan and place in oven. Roast the vegetables for 7 to 8 minutes or until tender, then remove from the oven and return back to the stovetop.
4) Add garlic to the vegetables and cook over medium heat for 30 seconds to lightly brown. Deglaze the pan with beef stock and bring liquid to a boil. Add veal demi-glace and then bring the liquid down to a simmer. Add the ravioli, butter and thyme. Season with salt and pepper to taste.
5) Serve short rib topping over ravioli and vegetable dish.