Braised Short Ribs (agf) Recipe

Cooking Directions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

2. 2

   Sauté the Aromatics

   In the same pot, add diced onions, carrots, and celery. Sauté until softened. Add garlic and cook until fragrant. Pour in red wine, scraping the bottom of the pot to deglaze.

3. 3

   Braise the Ribs

   Return the short ribs to the pot. Add beef broth and fresh thyme. Bring to a simmer, then cover and transfer to the oven. Cook for 3 hours, or until the meat is tender.

4. 4

   Make the Gnocchi

   Boil potatoes until tender, then mash. Mix with ricotta, flour, egg, and salt to form a dough. Roll into ropes, cut into pieces, and shape into gnocchi.

5. 5

   Cook the Gnocchi

   Boil gnocchi in salted water until they float. Remove and set aside.

6. 6

   Prepare the Mushroom Cream Sauce

   In a skillet, heat truffle oil and sauté mushrooms until golden. Add heavy cream and simmer until thickened. Season with salt and pepper.

7. 7

   Roast the Brussels Sprouts

   Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until crispy.

8. 8

   Serve

   Plate the braised short ribs with gnocchi and drizzle with mushroom cream sauce. Serve alongside roasted Brussels sprouts.