5 pounds short ribs
Salt and pepper to taste
3 ounces olive oil
3 carrots, peeled and coarsely chopped
2 yellow onions, peeled and coarsely chopped
½ bunch celery, no leaves, coarsely chopped
1 bottle (750 mL) red wine, Malbec preferred
5 garlic cloves, peeled
5 black peppercorns
5 fresh bay leaves
3 quarts veal stock
Clean fat and silver skin off short ribs and place in a deep plastic container. Season liberally with sea salt and fresh-cracked pepper and refrigerate.
In a large pot over medium-high heat olive oil; add carrots, onions and celery and saute until vegetables start to caramelize. Deglaze the pan with half the wine, scrapping up any cooked on bits from the bottom of the pan. Remove from heat and let cool.
To the short rib container, add the cooled vegetable mixture, remaining wine, bay leaves and veal stock. Let marinade for 24 hours.
In the large, heavy skillet over high heat, sear short ribs hard until a brown crust forms. Clean the majority of the short rib out of the skillet that is burned on. Return short ribs to the skillet and pour liquid from marinade on top, reduce this by half and skim any scum that forms on the top. When stock comes to a boil, turn heat down to 200 degrees simmer, covered 3 to 4 hours until tender. Alternately, cook 3 to 4 hours in a 300-degree oven.
Refrigerate container until liquid reaches a temperature below 39 degrees for 1 hour. Remove meat from liquid (reserve liquid) and shred meat. Measure meat into 1-ounce portions.
To make the tortellini: Take pasta dough and knead on flat surface with all-purpose flour until dough is uniform and ready to cut. Divide the dough into 8 equal parts. Roll each part into rectangular shapes as thin as possible and cut into 2½ inch squares.
Place beef filling in center of each square. Use a pastry brush and egg wash to brush the outside of the pasta square lightly and bring opposite edges together to form a triangle. Then take the two 45-degree angle edges and pull toward 6 o'clock and crimp the edges together.
Place on a small sheet pan and dust with flour. Freeze till service.
To serve: Cook tortellini in simmering water for 10-12 minutes until they are tender, floating and internal temperature is 165 degrees.
Strain the marinade into another pot (discard solids) and bring to a boil. Pour about 6 ounces of hot reduced veal stock over tortellini and top with fresh shaved American Grana. Serve with seared mushrooms and blanched carrots and peas.
Chef Sean curry, Artisan Table, Naperville