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grey bowl filled with gnocchi and braised short ribs on grey napkin

Braised Short-Ribs With Gnocchi

Print Recipe
Fall-apart-tender short ribs in a velvety wine-tomato sauce over pillowy-inside crispy-edged gnocchi makes for the perfect cold weather meal
Course Mains
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours

Ingredients

  • 4 1/2 pounds bone-in beef short-ribs do not use boneless
  • Kosher salt and fresh cracked pepper
  • Ricotta gnocchi
  • 1 oz dried porcini mushrooms
  • 2 Tbsp oil I use avocado oil, use something with a high smoke point
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 large garlic cloves smashed with the side of a knife, peeled and chopped
  • 3 Tbsp tomato paste
  • 1 Tbsp anchovy paste
  • 1 1/2 cups dry red wine cabernet or pinot noir are good choices
  • 14 ounce can diced fire roasted tomatoes with juice
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 tsp EACH dried thyme and dried oregano
  • 2 bay leaves
  • 2 sprigs fresh rosemary one left whole and one with leaves chopped
  • 2 sprigs fresh thyme optional
  • 4 cups chicken stock bone broth if you have it
  • Fresh parsley
  • Zest of one lemon
  • Shaved parmesan cheese

Instructions

  • 1. Season ribs generously with kosher salt (do not use table salt) and cracked pepper. If possible do this a few hours before cooking (the day before is even better) so that the seasoning gets deep into the meat.
  • 2. Preheat oven to 300. Soak the mushrooms in 2 cups boiling water.
  • 3. Heat oil over medium heat in heavy large pot (preferably a Dutch oven) until shimmering. Add ribs and brown well on all sides. You'll have to do this in batches, do NOT crowd the pan. Resist the urge to turn them too soon, they'll release easily from the pan when they're ready. The browning step is where you're developing much of the flavor. Remove to a plate and set aside when they're done.
  • 4. While ribs are browning dice all of your veggies and portion out remaining ingredients so that they're ready when you need them.
  • 5. Leaving 1 Tbsp of fat in pan, sauté your onions, carrots and celery, stirring often until soft and onion is translucent. You don't need to brown them. Add garlic and stir constantly just until fragrant.
  • 6. Push vegetable towards outside edges of pan, leaving space in the center. Add anchovy paste and tomato paste to center and stir constantly for about 1 minute, then stir into vegetables.
  • 7. Add red wine to pot, stirring to release all of the brown bits from the bottom of pan, to deglaze. Cook until liquid is reduced by about half.
  • 8. Add tomatoes, Dijon, Worcestershire sauce, dried herbs, chopped rosemary, whole rosemary and thyme sprigs (if using), broth, mushrooms with soaking liquid (except for the last 1/4 inch where the sediment has settled). Stir well to combine everything.
  • 9. Return ribs (and any juices accumulated on the plate) to pot. The liquid should nearly cover them.
  • 10. Cover the pot with a tight fitting lid and place in 300 degree oven for 3- 3 1/2 hours, until the ribs are fall apart tender. Resist the urge to check them before the three hour mark. Ribs are done when they fall apart easily when lifted with tongs.
  • 11. When ribs are done, turn off heat and remove them to a plate to cool, along with any bones that may have fallen off and any whole herbs
  • 12. While ribs cool, puree the braising liquid with your immersion blender (or do this in a food processor or regular blender in batches) until smooth and thick. Be careful- it's hot! Let sauce return to a simmer and continue reducing while you separate the meat from the bones and fat. Shred or chunk the meat and return to the pot. Cover and turn off heat.
  • 13. Combine lemon zest with parsley and set aside.
  • 13. Boil gnocchi in salted water until it floats, strain in sink and toss with a little olive oil to prevent sticking. Heat 1 Tbsp EACH olive oil and butter in a wide pan and cook gnocchi a few minutes on each side until just crisp on the edges.
  • 14. Portion gnocchi into individual bowls, top with short ribs and sauce, sprinkle with parsley/lemon zest mixture and top with shaved parmesan
  • ENJOY!

Notes

  • Serves 4 to 6 depending on portion size
  • If making ahead follow through step 12 and cool to room temperature. Refrigerate up to two days. Skim off any fat that's settled on top and re-heat on stove top.
  • I use bone-in short ribs for this and don't suggest substituting boneless. The bone adds a lot of flavor and provides collagen/gelatin that thickens the liquid as well. I feel like the bone also prevents the meat from drying out during the long cook time.
  • When browning the meat make sure you have plenty of room around each rib, don't crowd your pan (this means you'll most likely need to brown them in batches). This is an important thing to consider whenever a recipe calls for browning. When your meat is too close together in the pan two things happen- your pan cools down which means browning takes longer AND the meat will steam rather than get the crispy browning you want.
  • I always use kosher salt in my recipes, never table salt. Table salt is much finer which makes it saltier and harder to season with evenly. I prefer Diamond Kosher salt so if you ever see me measuring salt in a recipe make sure that's what you're using otherwise your final dish may be too salty