Homemade Goodness: Garlic and Red Wine Braised Short Ribs with Cheesy Potato Gnocchi
Beef short ribs are an indulgent treat for beef lovers, so delicious because they get the richness of rib steaks and the beefy flavor of chuck roast. This recipe uses the best method to cook short ribs – braising it for hours until the ribs are fall-off-the-bone tender and bursting with deep flavor! The prep requires a little forethought, but once you get started, it’s a mostly-hands-off recipe. The end result is absolutely worth the wait!
We served our Certified Piedmontese Beef Short Ribs on a side of potato gnocchi and creamy parmesan sauce. It’s a beautiful dish that is rich and hearty, made more fun with the light chewy texture of the potato gnocchi!
This recipe serves 4 to 6 people.
Braised Short Ribs
2 (16-oz) Certified Piedmontese boneless chuck short ribs
1 onion, diced
2 celery ribs, diced
1 large carrot, peeled and diced
8 cloves garlic, halved
2 tomatoes, diced
1 cup red wine
2 springs thyme
2 bay leaves
1 tsp black pepper
6 cup beef stock
Peanut oil, as needed
The day before serving transfer short ribs to a resting stack and season generously with kosher salt. Refrigerate uncovered overnight. When ready to cook, remove the ribs from the refrigerator about 15 minutes ahead of time.
1. Preheat oven to 300F.
2. Bring a large, oven-safe pot to temperature over medium-high heat, add peanut oil to coat the bottom.
3. Once the oil starts to smoke, add Certified Piedmontese boneless chuck short ribs.
4. Sear ribs on all sides until deep golden brown before removing from heat to set aside, leaving all brown bits in the pan. To get a good sear, avoid overcrowding the pan and sear in batches, if needed.
5. Add onion, celery, carrot, garlic, and tomatoes to pan and stir to lightly caramelize for a few minutes.
6. Deglaze the pan with wine and reduce for about 10 minutes, then add thyme, bay leaves, and black pepper.
7. Add the short ribs, on top of the vegetables and aromatics. Add the beef stock to until it reaches halfway up the side of the ribs.
8. Cover the pan tightly with aluminum foil and place in oven to cook for 3 to 4 hours. About 2½ hours into the cooking, check for doneness.
9. Once ribs are tender but not falling apart, remove pan from oven.
10. Remove the short ribs from the pan. Strain the braising liquid into a heavy-bottomed saucepan, discarding the vegetables.
11. Reduce braising liquid by half and set aside.
Certified Piedmontese Boneless Chuck Short Ribs are fall-apart perfection. Rich and beefy, these ribs pack all sorts of flavor that would wow your palate.
3 lb russet potatoes
2 cups flour
2 eggs, whisked
1. Bring a large pot of water to a boil. Add potatoes (skin on) to the pot and simmer for 45 minutes.
2. Preheat the oven to 350°F. Remove potatoes from water and transfer to a sheet pan, then bake in oven for 5 to 10 minutes.
3. Remove potatoes from oven and carefully peel skins off using a kitchen towel and paring knife.
4. Place peeled potatoes back in the oven for 10 minutes to remove excess moisture from potatoes for better texture.
5. After removing from oven, immediately place potatoes into food processor and pulse gently to a rice-like consistency, stopping short of a purée.
6. Add potatoes to a large bowl and add 1½ cups flour and eggs. Incorporate gently to create a dough, adding remaining flour only as needed. Do not knead, just fold until dough comes together.
7. Roll out the dough on a flour-sprinkled surface and cut to form ropes about ½-inch thick. Slice the ropes into 1-inch pieces.
8. Bring a pot of salted water to a boil and add gnocchi. When the pieces start to float, let cook for an additional minute or two, then remove.
9. Transfer gnocchi to a sheet tray lined with a towel to absorb water and prevent sticking.
Parmesan Cream Sauce
3 cups heavy cream
2 shallots, diced
2 cloves garlic, minced
3 sprigs thyme
3 whole white peppercorns
1½ cups grated Parmesan cheese
Salt to taste
Lemon zest to taste (optional)
1 cup baby arugula
1. In a saucepot over medium heat, bring heavy cream to a simmer. Add the shallots, thyme, and peppercorns to the heavy cream and reduce by half.
2. Remove from heat, strain, and whisk in grated parmesan. Season to taste with salt and a touch of lemon zest.
3. Add gnocchi to the sauce and adjust seasoning as needed.
4. Remove from heat and fold in baby arugula.
Finally, it’s time to put all components together on the dish!
Serve short ribs aside or atop your potato gnocchi and finish with a nape of reduced braising liquid. Enjoy!