Short Ribs & Gnocchi Recipe
Make Short Ribs & Gnocchi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Short Ribs
Gnocchi & Finishing
Method
Short Ribs
- 1
Preheat and prepare meat
Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 2 tbs all-purpose flour, shaking off excess.
- 2
Brown the short ribs
Heat 2 tbs vegetable oil in a large ovenproof Dutch oven or heavy pot over medium-high heat until shimmering. Add short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until deep golden. Transfer browned ribs to a plate and set aside.
- 3
Sweat aromatics
Reduce heat to medium. Add 1 tbs olive oil if pan is dry. Add diced onion, carrot, and celery. Cook, stirring, until softened and starting to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly.
- 4
Deglaze
Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring wine to a simmer and reduce by about half, 3–5 minutes.
- 5
Braise
Return short ribs to the pot. Add 3 cups beef stock, 1 bay leaf, 3 thyme sprigs, and 1 rosemary sprig. The liquid should come about halfway up the sides of the ribs; add a little more stock or water if needed. Bring to a gentle simmer on the stove, then cover and transfer to the preheated oven. Braise until meat is fork-tender and falling from the bone, 2 to 2 1/2 hours.
- 6
Reduce sauce
Remove pot from oven. Transfer short ribs to a plate and tent with foil. Skim excess fat from the surface of the braising liquid, then place the pot on the stove over medium-high heat and simmer the sauce until reduced and slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove and discard bay leaf and herb stems. Spoon reduced sauce over short ribs or shred meat into large chunks, returning meat to sauce to keep warm.
Gnocchi & Finishing
- 7
Cook gnocchi
Bring a large pot of salted water to a rolling boil. Add 1 lb store-bought potato gnocchi and cook according to package directions, typically 2–3 minutes, until they float. Use a slotted spoon to transfer gnocchi to a bowl and reserve 1/2 cup of the cooking water. (Alternatively, for a pan-seared finish, drain and proceed to next step.)
- 8
Pan-finish gnocchi (optional but recommended)
In a large skillet over medium heat melt 2 tbs unsalted butter. Add drained gnocchi and sauté until lightly golden and crisp on a couple sides, 3–4 minutes. If mixture seems dry, add up to 2–3 tbs reserved cooking water. Remove gnocchi to a warm plate and keep warm.
- 9
Wilt spinach and finish sauce
In the same skillet, melt remaining 1 tbs butter over medium. Add 4 cups fresh spinach (if using) and cook, stirring, until just wilted, 1–2 minutes. Add shredded or chunked short rib and 1/4–1/2 cup of the reduced braising sauce (add more to taste) to the skillet with the spinach and gently toss to combine and warm through.
- 10
Combine and serve
Add the pan-seared gnocchi to the skillet with the short rib and spinach. Toss gently to coat everything with sauce. If needed, add a splash of reserved gnocchi water to loosen the sauce. Stir in 1/2 cup grated Parmesan and 2 tbs chopped parsley. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper as desired. Divide between plates and spoon any extra braising sauce over each serving. Serve immediately.