| This recipe is liked by 0 person(s). |
Gnocchi with Braised Beef Short Ribs
Nb persons: 8
Yield:
Preparation time: 1 hour
Total time: 3 hours
Source: Mark DeResta
| 2 lbs | boneless beef short ribs |
| 2 Tbs | olive oil |
| 1 | onion, diced |
| 3 stalks | celery, diced |
| 4 cloves | garlic, peeled & roughly chopped |
| 1 tsp | red pepper flakes |
| 2 cups | red wine |
| 1 can (28-oz) | tomatoes, peeled, whole |
| 2-3 cups | chicken stock |
| 1 Tbs | butter |
| 1 | Gnocchi, handmade |
| 1 Tbs | marjoram, fresh, chopped |
| Parmeggiano-reggiano, or Gran Pedano |
Cut ribs into 2-3 rib sections. Season with salt & pepper. Dredge in flour. Heat a Dutch oven & add olive oil. When hot, add rib sections in batches. Do not crowd pan. Brown on both sides, removing pieces to a plate when done.
Preheat oven to 350 degrees F.
When all rib sections are browned & removed, dump out the burnt flour and oil and add some new oil to the dutch oven. Add onion, celery, garlic & red pepper flakes. Cook for approximately 5 minutes, until onion is transparent. Deglaze pan with wine. Cook for 5 minutes until reduced by about 1/2. Crush tomatoes by hand as you are adding to the pan. Add liquid from tomatoes. Throw in a little love. Add enough chicken stock to bring liquid to a level that will cover the ribs when added back to pan.
Add ribs to pan and bring to a simmer. Move pan into preheated oven & cook for 1 1/2 - 2 hours, until meat easily pulls apart. Remove pan from oven & remove meat from pan to a bowl. Pull apart with 2 forks. Reserve braising liquid in pan.
To another hot pan, add 1 Tbsp each olive oil & butter. Add gnocchi & brown on all sides. Add marjoram & saute for a minute or two. Add beef & braising liquid. Heat through. Serve on heated plates & top with grated gran pedano or parmeggiano-reggiano.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe