Italian Braised Beef Short Ribs With Gnocchi Food

SHORT RIB GNOCCHI

Steps:

• Preheat the oven to 350 degrees F.
• Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sprinkle the short ribs all over with 1 teaspoon salt. Brown the short ribs all over, in batches if needed, removing to a plate as they brown, 4 to 5 minutes.
• When all of the ribs are out, add the carrot, celery and onion. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Make a spot in the center of the pot and add the tomato paste, rosemary, thyme, red pepper flakes and three-quarters of the garlic. Let sizzle for a minute or so, then stir into the vegetables. Add the wine and bring to a boil, then cook until reduced by half, 1 to 2 minutes. Add the bay leaves and 3 cups stock. Return to a simmer and add the short ribs in one layer. Cover and bake, stirring halfway through and adding more stock to keep the ribs almost covered, until the short ribs are very tender and falling from the bone, 1 1/2 to 2 hours. Remove the short ribs from the oven. Use 2 forks to shred the meat, discarding the bones and cartilage.
• For the crispy panko topping, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the remaining garlic and cook until sizzling. Add the panko. Cook and stir until the crumbs are coated with the oil. Continue to cook and toss until the crumbs are crisp and golden, about 3 minutes. Remove from the heat, then stir in 2 tablespoons parsley and season with salt. Set aside.
• Bring a large pot of salted water to boil for the Gnocchi. Return the sauce in the Dutch oven to a simmer. Add the Gnocchi to the boiling water and boil until they float. Simmer until cooked through, 2 to 3 minutes from the time they begin to float. Remove with a large spider to the simmering sauce. Sprinkle with the remaining 2 tablespoons parsley and toss to coat the Gnocchi in the sauce, adding a little of the Gnocchi cooking water if the sauce seems too dry. Serve in pasta bowls, sprinkled with the crispy panko topping.
• Dust a baking sheet with flour and set aside. Put the whole, unpeeled potatoes in a pot and cover with cold water by about an inch. Bring to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool just enough that you can peel them. (They should still be quite warm.) Use a ricer or food mill to rice the potatoes right onto your work surface in a thin layer. Let cool completely.
• Sprinkle the salt and some pepper over the cooled potatoes. Drizzle the beaten egg over the potatoes and sprinkle the flour over the egg. Flour your hands and knead the dough until it comes together in a loose clump. Knead just until the dough comes together in a cohesive mass (don't overwork it)-the dough should be a tight ball, not crumbly, but not too moist. You know the dough is right if you cut it in half and it's the texture of chocolate chip cookie dough (without the chips!).
• Cut the dough into quarters, keeping the others covered as you work. Roll a piece of dough into a long snake about 3/4-inch thick and cut crosswise into 3/4-inch-thick pieces. Dust the pieces well with flour. Hold a fork in your non-dominant hand. Rest a piece of dough at the top of the tines of the fork and roll down with the thumb of your other hand, making a little concave depression in the gnocchi to catch sauce. Repeat with the remaining dough. Transfer the floured gnocchi to the prepared baking sheet. (Gnocchi can also be frozen right on the baking sheet-once they are solid, transfer to a zip-top bag for longer storage. Add a minute or two to the cooking time if cooking from frozen.)

BRAISED BEEF SHORT RIBS WITH GNOCCHI

Steps:

• Preheat the oven to 350 degrees.
• Pat the beef short ribs dry with paper towels, then season them on all sides with salt and freshly ground pepper.
• In a large Dutch oven over medium high heat, heat the olive oil. Add the short ribs and brown them on all sides. Transfer the ribs onto a paper-towel lined plate.
• Drain all but 1 tablespoon of the fat out of the pot. Add the celery, carrots, and onion and season with salt and pepper. Reduce the heat to medium and cook for about 10 minutes, stirring frequently.
• Stir in the tomato paste and cook for one minute, then add the red wine and beef stock. Bring the mixture to a boil.
• Return the beef short ribs to the pot and add the thyme and bay leaves (or sage). Cover and transfer to the oven.
• Bake for 3 hours. Midway through cooking, turn the beef ribs and add more beef stock, if needed.
• Remove the beef short ribs from the Dutch oven and discard thyme and bay leaves.Skim the grease off the top of the braising liquid and discard.
• If desired, remove the meat from the bones and shred. Return the meat to the sauce.
• Prepare the potato gnocchi according to the package instructions. Serve the shredded short ribs and sauce on top of the gnocchi, and garnish with Parmesan cheese, if desired.

SHORT RIBS WITH TAGLIATELLE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
• Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
• Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
• needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

ITALIAN BRAISED BEEF SHORT RIBS WITH GNOCCHI

Steps:

• 1. Combine tomato spread, 1 tsp Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture. 2. Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH 4-6 hours or low 6-8 hours or until meat is tender. 3. Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and Parma Rosa sauce mix until blended; add to slow cooker. Stir in gnocchi; cook 8-10 minutes or until pasta is tender. Serve.

ITALIAN BRAISED SHORT RIBS

Steps:

• On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Turn the ribs in the seasoned flour, shaking off any excess.
• In a large heavy pot, heat the oil over med-high heat.
• Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
• Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
• Add the onions and saute until beginning to soften, about 3 minutes.
• Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
• Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
• Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
• Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
• Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
• Add the bay leaves, rosemary and thyme sprigs, and oregano.
• Cover and cook in the oven until the ribs are very tender, about 2 hours.
• Skim as much fat as possible from the cooking liquid and discard the bay leaves.
• Season with salt and pepper to taste and serve.

ITALIAN STYLE SHORT RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
• Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
• Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

BRAISED SHORT-RIBS WITH PASTA

Steps:

• You will need a heavy-bottomed pot that can go into your oven for this recipe.
• Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
• As well, it can be prepared over 2 days.
• Preheat oven to 400*F.
• On top of stove, get pot"hot" and add oil.
• Coat ribs in flour, shaking off excess.
• Sprinkle with oregano.
• Brown ribs one-at-a-time, browning them on all sides.
• Remove last ribs and lower stove-top temp.
• Add onions and garlic and cook for two minutes.
• Add wine.
• Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
• (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
• Place pot in 400*F oven for 1 hour.
• Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
• (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
• Return meat to the sauce and reheat fully.
• TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
• Cook tomatoes until soft.
• Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
• Add the rib-meat and sauce and top it off with the last cup of tomatoes.
• Cook, uncovered, for another 10 minutes.
• Cook your pasta.
• (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
• Scoop meat and sauce over the pasta and toss.
• Top with fresh basil and grated cheese.
• Enjoy!