Braised Short Ribs and Gnocchi

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Braised Short Ribs and Gnocchi

Slow-cooked red wine braised short ribs served with homemade potato gnocchi,

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

8 bone-in beef short ribs
1 medium yellow onion diced
2 cups red wine
2 cups low sodium beef broth
1/4 cup all-purpose flour
3 carrots diced
2 tablespoons olive oil
1/3 cup tomato paste
2 whole sprigs thyme
2 whole sprigs rosemary
3 whole garlic cloves grated
salt and pepper to taste
minced parsley for garnish

Gnocchi

2 pounds Russet potatoes
2 large egg yolks
1 1/2 cups 00 flour or all-purpose flour
pinch salt

Panko Topping

1 cup panko crumbs
2 tbsp butter
1 tbsp olive oil

Instructions

Short Ribs

Preheat oven to 350°F. Generously season short ribs all over with salt and pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add ribs in two batches (four per), browning each side for about 1 minute (flip four times). Place on a plate and set aside.
Reduce heat to medium and add onions, carrots, and garlic. Cook for 2 minutes. Add tomato paste and flour, stirring to coat. Add red wine and deglaze the pan. Bring to a boil and cook for two minutes.
Add beef stock, rosemary, and thyme. Nestle ribs and any accumulated juices in the Dutch oven and submerge. Season all over with salt and pepper.
Cover and place in the oven for 2 1/2 hours. Ribs should be fall-off-the-bone tender. Remove from the oven and let rest for 15-20 minutes covered before serving. Skim the fat off the top with a spoon. Shred ribs and remove bones and any chunks of fat.
For the panko topping, heat butter and oil in a pan over medium heat. Add panko and toss until golden.
To serve, add a splash of reserved pasta water to shortribs/sauce to thin. Stir in gnocchi and serve topped with toasted panko and parsley.

Gnocchi

Pierce and bake potatoes at 400°F for 1 hour or until fork tender. Cut in half, let cool, and push through a potato ricer (with the skin still on). You can also manually remove the skin and crush with a fork. A potato ricer makes the process much easier.
Add riced potatoes to a bowl and ensure the potatoes are no longer hot to the touch (should be warm to room temp). Add egg yolks and a big pinch of salt. Stir with a fork until mixed and fully incorporated.
Add the flour on top and mix with a fork until a crumbly dough forms. Use your hands to gently bring the mixture into a smooth dough ball. Don’t overmix or over flour. Transfer to a floured surface and knead a few times until incorporated. Cover and let rest for 20 minutes.
Cut dough into 4 equal pieces. Roll each piece into a rope that is roughly 3/4 inches thick in diameter. Cut into small peices of desired size. Work in batches and keep other pieces covered until ready to roll. Lightly dust the finished gnocchi with flour and Transfer to a floured baking sheet while you prepare the remaining.
Bring a large pot of generously salted water to a boil. Add gnocchi and cook for 3-4 minutes or until gnocchi float to the surface. Stir if they get stuck to the bottom. Be sure to save a cup of starchy pasta water.

Notes

Short ribs will probably be labeled as beef chuck short ribs. Look for the meatiest ones you can find with some marbling throughout. Too much fat and you'll be picking around it on your plate.

Make gnocchi ahead: You can also freeze uncooked gnocchi and cook at a later date. (flash freeze on the baking sheet and transfer to a freezer bag once frozen to avoid clumping).

A potato ricer renders the perfect texture for gnocchi. I also use it for my mashed potatoes. You don’t even have to remove the skin.

Gnocchi is typically served with ridges, which hold sauce better and adds texture. This is an additional step that you can skip to save some time.

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