Barolo Braised Short Ribs Recipe

Season and Sear the Ribs

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

Sauté Vegetables

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

Add Tomato Paste and Deglaze

Stir in tomato paste and cook for an additional 2 minutes. Pour in Barolo wine, scraping the bottom of the pot to deglaze.

Simmer the Ribs

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

Make the Gnocchi Dough

In a bowl, combine ricotta cheese, egg yolk, flour, and salt. Mix until a dough forms, adding more flour if necessary.

Shape the Gnocchi

On a floured surface, roll the dough into ropes and cut into small pieces. Press each piece with a fork to create ridges.

Cook the Gnocchi

Boil a large pot of salted water and add the gnocchi. Cook until they float to the surface, about 2-3 minutes. Remove and set aside.

Sauté the Mushrooms

In a skillet, melt butter over medium heat. Add sliced mushrooms and cook until golden brown, about 5-7 minutes.

Add Peas

Stir in the frozen peas and cook for an additional 3 minutes until heated through.

Make the Cream Sauce

In a saucepan, heat heavy cream over medium heat. Stir in grated Parmesan cheese, salt, and black pepper. Cook until the cheese is melted and the sauce is smooth.

Combine and Serve

Plate the ricotta gnocchi and top with Barolo braised short ribs, sautéed mushrooms, and peas. Drizzle with Parmesan cream sauce before serving.