Jul 14 2026
Restaurants›OBO' Italian Table & Bar›Entrée Course Recipe

Entrée Course Recipe

Inspired by OBO' Italian Table & Bar
Time4h
Serves4

Braised Beef Short Rib, potato gnocchi, périgord truffle jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Braised Beef Short Ribs

Potato Gnocchi

Périgord Truffle Jus

Method

Braised Beef Short Ribs

  1. 1

    Prepare the Ribs

    Season the beef short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Bring to a simmer and cook for about 5 minutes.

  4. 4

    Add Broth and Herbs

    Return the beef short ribs to the pot and add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 hours until the meat is tender.

  5. 5

    Finish and Rest

    Remove the ribs from the pot and let them rest for 10 minutes before serving. Strain the sauce and return it to the pot to thicken if desired.

Potato Gnocchi

  1. 6

    Cook Potatoes

    In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly.

  2. 7

    Make the Dough

    Pass the cooked potatoes through a ricer or mash them well in a bowl. Add the flour, egg, and salt. Mix until a dough forms, being careful not to overwork it.

  3. 8

    Shape Gnocchi

    Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut into bite-sized pieces and use a fork to create ridges.

  4. 9

    Cook Gnocchi

    Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

Périgord Truffle Jus

  1. 10

    Prepare the Jus

    In a small saucepan, combine the beef broth and truffle oil over medium heat. Let simmer for about 5 minutes.

  2. 11

    Finish with Truffle

    If desired, shave fresh black truffles over the jus just before serving for an added touch of luxury.

More from OBO' Italian Table & Bar