Get ready for a culinary adventure like no other! Short Rib Ravioli combines the tender richness of braised short ribs with the refreshing flavors of lemon ricotta ravioli. Whether it's a romantic dinner, anniversary celebration, or holiday feast, this dish adds a touch of luxury to any event.

Short Rib Ravioli is a delectable fusion of hearty, slow-cooked short rib ragu and bright, citrus-infused pasta. The short ribs are tenderly braised until they melt in your mouth, creating a rich and savory sauce infused with aromatic herbs and tomatoes. Finishing this dish is a bright and zesty gremolata that helps brighten and elevate all of the flavors.

For more mouthwatering pasta recipes, try my Lemon Pepper Pasta with Ricotta and Breadcrumbs and One Pot French Onion Pasta.

Jump to:

• Why You'll Love This Recipe
• Choosing The Ribs
• Ingredient Notes
• Substitutions
• Step By Step Instructions
• Expert Tips
• FAQ
• Storing and Reheating
• What To Serve with This Short Rib Pasta?
• Helpful Tools and Equipment
• 📖 Recipe

Why You'll Love This Recipe

• Slow cooker- The convenience of using a slow cooker means you can simply set it and forget it, allowing you to go about your day while the ragu simmers away to perfection.
• Lemon ravioli- Store-bought ravioli filled with creamy ricotta cheese, and lemon zest brings a refreshing citrusy brightness to each bite.
• Gremolata- The gremolata topping not only provides a burst of fresh flavor but also helps balance the richness of the dish.
• Crowd pleaser- Perfect for a family-style meal. With its generous portions and flavorful ingredients, it's sure to bring everyone together around the table for a memorable dining experience.

Choosing The Ribs

In this recipe, I use chuck ribs, also known as chuck short ribs. When choosing chuck ribs, opt for cuts with ample marbling, as the fat contributes to tenderness and flavor during cooking. Look for ribs that have a deep red color and are well-trimmed, with a good balance of meat and fat.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Oil- Use a neutral oil such as vegetable of canola for searing the ribs.
• Short ribs- Choose well-marbled pieces for tenderness and flavor.
• Onion- I use yellow onions and dice them into medium size pieces
• Garlic- Use fresh garlic cloves for the best flavor
• Fresh thyme- Adds earthy and herbal flavor to the short ribs.
• Red wine- Choose a good quality wine that you would enjoy drinking, such as Cabernet Sauvignon or Merlot.
• Broth- Beef broth is preferred. Either homemade or store-bought can be used.
• Tomato- Use tomato paste for a concentrated tomato flavor and richness.
• Bay leaves- Subtle yet aromatic, enhances the braising liquid with wonderful flavor and depth. Make sure to remove them before serving.
• Ravioli- In this recipe, I use Trader Joe's Ricotta and Lemon Zest Ravioli. I think the lemon helps balance the richness in the short ribs.
• Parsley- Use fresh Italian parsley. Do not use curly parsley.
• Lemon zest- Use the outer yellow portion, avoiding the bitter white pith.

Substitutions

• Short ribs- If you can't find short ribs, you can use beef chuck roast. Since the chuck roast is larger, it will require a longer cooking time to become tender.
• Fresh thyme- Feel free to swap out the fresh thyme and use dried thyme instead.
• Beef broth- Chicken broth or vegetable broth can be used as an alternative.
• Ravioli- Feel free to use your favorite brand or experiment with different flavors.

Step By Step Instructions

STEP 1: Prep. Season the short ribs generously with salt and pepper on all sides.

STEP 2: Sear the short ribs. Heat a skillet over medium-high heat and add oil. Sear the seasoned short ribs on all sides until deeply browned, about 4-5 minutes per side. Transfer the ribs to the slow cooker.

STEP 3: Sauté. In the same skillet, sauté diced onions and garlic. Stir for 2-3 minutes until translucent.

STEP 4: Deglaze. Stir in the red wine and use a wooden spoon to scrape up any brown bits left on the bottom of the pan. Then, transfer mixture to the slow cooker with the short ribs.

STEP 5: Braise. Add beef broth to the slow cooker, along with the bay leaves, fresh thyme, and tomato paste. Cook on low for 6-8 hours until the meat is fall apart tender. Once done, remove the bay leaves and thyme sprigs.

STEP 6: Shred. Carefully transfer the short ribs to a plate or cutting board. Use 2 forks to shred the short ribs into bite-sized pieces, discarding the bones as you go. Then, return the shredded short ribs to the pot with the sauce. Stir in heavy cream. Lastly, season with salt and pepper.

STEP 7: Make gremolata. In a small bowl, combine chopped parsley, minced garlic and fresh lemon zest. Season with salt and freshly cracked black pepper.

STEP 8: Cook ravioli. Bring a large pot of salted water to a boil. Add the ravioli and cook, stirring occasionally, until the ravioli is cooked to al dente according to package directions. Then, drain and set aside.

STEP 9: Assemble. Spoon the meat sauce over the cooked ravioli and top with parmesan cheese and gremolata. Enjoy!

Expert Tips

Proper browning. Sear the short ribs thoroughly before braising to develop rich flavor and caramelization. Pat the ribs dry with paper towels before seasoning and searing to ensure a good crust.

Slow braising. For tender and succulent short ribs, opt for slow braising over low heat. This allows the meat to becoming meltingly tender while infusing the flavors of the braising liquid.

Make in advance. For even richer flavor, consider preparing the short ribs one day in advance. An added benefit is that the fat will rise to the top overnight, allowing you to easily skin off most of it with a spoon before reheating.

Perfect pasta texture. Cook the ravioli just until al dente to maintain its texture and prevent it from becoming mushy. Follow the recommended cooking time on the package and taste for doneness before draining.

Gremolata garnish. Prepare the gremolata just before serving to preserve its fresh flavors. Use a fine grater or zester to grate the lemon zest, and finely chop the parsley and garlic for a delicate texture.

FAQ

Storing and Reheating

Allow the Short Rib Ravioli to cool completely before storing. Then, transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating

Stovetop- Place the leftovers in a skillet over medium heat. Add a splash of broth or water to create steam. Cover and heat for 5-7 minutes, stirring occasionally.

Microwave- Place a single serving on a microwave-safe plate. Cover loosely and microwave in 1 minute intervals until heated through.

What To Serve with This Short Rib Pasta?

There is an abundance of possibilities with this dish. But here are some of my favorites below.

• Easy Sourdough Garlic Bread
• Caesar Salad Dressing without Anchovies
• Smashed Parmesan Broccoli Crisps
• Fried Mozzarella Balls
• Easy Summer Charcuterie Board

Helpful Tools and Equipment

• Slow cooker- Convenient for hands-off cooking, allowing you to set it and forget it while the flavors develop over time.
• Skillet or sauté pan- Essential for searing the short ribs before braising, creating a flavorful crust and locking in juices.
• Microplane- Perfect tool for zesting your lemons and finely mincing your garlic.
• Pasta pot- Ensure you have a large enough pot to boil the ravioli, providing enough room for even cooking.

More Pasta Recipe To Try

After trying out this recipe, I'd love to hear your feedback. Please consider leaving a star review on the recipe card below. Don't forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!

📖 Recipe