Name: J. Gilbert's Wood-Fired Steaks & Seafood McLeans Short Rib Gnocchi Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Ingredients: 4 pieces bone-in beef short ribs; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 1 cup carrot, peeled and diced; 1 cup yellow onion, diced; 1 cup celery stalks, diced; 4 cloves garlic, smashed; 2 tbs tomato paste; 1 cup dry red wine; 3 cups beef stock; 3 pieces fresh thyme sprigs; 1 piece bay leaf; 3 pieces russet potatoes (about 1.5 lb); 1.75 cups all-purpose flour, plus extra for dusting; 1 piece egg, large; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 cup grated Parmesan cheese (for gnocchi dough); 1 cup heavy cream; 2 tsp prepared horseradish (creamed); 0.75 cup grated Parmesan cheese; 1 tbs unsalted butter; 0.5 tsp lemon zest; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 cups braised short rib meat, shredded (from above); 2 tbs fresh parsley, chopped; 1 tsp extra virgin olive oil; 0.25 cup freshly grated Parmesan (for serving)

Method

Short Ribs (braise)

1
Preheat and season
Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
2
Brown the ribs
Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add the olive oil. When shimmering, brown the short ribs on all sides, about 3–4 minutes per side, until deeply caramelized. Remove ribs and set aside.
3
Sauté aromatics
Reduce heat to medium. Add diced carrot, onion, and celery to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens.
4
Deglaze and braise
Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let wine reduce by about half (3–5 minutes). Return short ribs to the pot, add beef stock until ribs are about two-thirds submerged, add thyme sprigs and bay leaf. Bring to a simmer, cover, and transfer to the preheated oven. Braise until meat is very tender and pulls away easily from the bone, 2.5–3 hours.
5
Cool and shred
Remove ribs from braising liquid and let cool slightly. Strain braising liquid, reserving 1 cup of the liquid. Shred meat with two forks, discarding bones and excess fat. If desired, reduce reserved braising liquid on the stovetop to concentrate flavor (3–5 minutes) and toss shredded meat with a few tablespoons to keep it moist. Set aside 2 cups shredded short rib for plating.

Gnocchi

6
Cook potatoes
Preheat oven to 400°F (200°C). Prick whole russet potatoes with a fork and bake directly on the oven rack until tender, about 45–60 minutes (or microwave until soft for 10–12 minutes). Hot potatoes produce drier gnocchi.
7
Rice potatoes and cool
When cool enough to handle, halve the potatoes and scoop flesh through a potato ricer or finely mash, spreading on a tray to release steam. Let the mashed potato cool for 5–10 minutes until lukewarm.
8
Make dough
On a clean work surface, mound the cooled riced potatoes and sprinkle with salt, pepper, and grated Parmesan. Make a well and add the beaten egg. Sprinkle 1 1/2 cups of the flour over the potato and lightly fold until a soft dough comes together. Add remaining flour a little at a time only if sticky. The dough should be soft and just tacky, not wet.
9
Shape gnocchi
Divide dough into 4 portions. Roll each into a 3/4-inch thick rope on a floured surface. Cut into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges. Dust lightly with flour to prevent sticking.
10
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches: drop in and cook until they float plus 30–45 seconds, about 2–3 minutes. Remove with a slotted spoon to a tray. Keep warm.

Parmesan Horseradish Cream Sauce

11
Prepare sauce
In a medium saucepan over low heat, melt butter. Add heavy cream and warm gently until small bubbles form around the edge, about 3–4 minutes — do not boil. Whisk in prepared horseradish and lemon zest.
12
Finish sauce
Stir in the grated Parmesan cheese a handful at a time until melted and incorporated. Season with salt and freshly ground black pepper to taste. Maintain the sauce on the lowest heat, stirring occasionally, until ready to combine with gnocchi. If sauce is too thick, thin with up to 2 tablespoons reserved braising liquid or water.

Finishing & Plating

13
Combine gnocchi and sauce
Heat a large skillet over medium heat and add 1 teaspoon extra virgin olive oil. Add the cooked gnocchi and toss gently for 1 minute to warm and slightly pan-sear. Pour in the Parmesan horseradish cream and toss gently to coat the gnocchi, cooking for 1–2 minutes until warmed through and sauce thickens to cling.
14
Add short rib
Fold in the shredded braised short rib meat and 1–2 tablespoons of reserved braising liquid if needed to loosen. Cook just until the meat is warmed through, about 1–2 minutes.
15
Plate and garnish
Divide gnocchi and short rib between 4 plates (or 2 large). Spoon additional sauce over the top, sprinkle with chopped parsley and freshly grated Parmesan. Finish with a light drizzle of extra virgin olive oil and an extra grind of black pepper. Serve immediately.

Short Rib Gnocchi Recipe

Ingredients

Short Ribs (braise)

Gnocchi

Parmesan Horseradish Cream Sauce

Finishing & Garnish

Method

Short Ribs (braise)

Preheat and season

Brown the ribs

Sauté aromatics

Deglaze and braise

Cool and shred

Gnocchi

Cook potatoes

Rice potatoes and cool

Make dough

Shape gnocchi

Cook gnocchi

Parmesan Horseradish Cream Sauce

Prepare sauce

Finish sauce

Finishing & Plating

Combine gnocchi and sauce

Add short rib

Plate and garnish

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