Short Rib Gnocchi Food

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.

CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN)

Steps:

• Pat the short ribs dry and season with salt and pepper.
• Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown. When finished, transfer the short ribs to a bowl.
• Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.
• Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).
• Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.
• Remove the short ribs from the pan and boil the liquid until it's reduced by half, about 10 minutes.
• Return the short ribs to the pan and heat thoroughly.

SHORT RIBS WITH RICOTTA GNOCCHI RECIPE - (4.3/5)

Steps:

• Preheat oven to 275. Season short ribs with salt & pepper. In Dutch oven heat veg. oil over med. high heat and sear each side until caramelized, about 3 min. per side. Remove from dutch oven, set aside. Puree celery, carrots and onion in food processor. Add to Dutch oven along with minced garlic over med heat. Saute until tender. Stir in tomato paste and sauté another minute. Add wine, script bottom of pan. Add sage, thyme and bay leaf followed by beef stock and stir well. cook until liquid starts to bubble. Add short ribs, cover place in oven and cook for about 3-4 hours until tender and fall off the bone. 30 min before done, start gnocchi. Stir together the ricotta, eggs, park cheese, nutmeg and salt & pepper. Add flour, stirring to form a soft, wet dough. Too sticky? add a little more flour. Shape dough on a well-floured surface with lightly toured hands into 2 1-inch thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet. Bring Med pot of water to a boil. Start with 1/2 batch, add few of the gnocchi at a time, stirring occasionally 1/2 batch are in the pot. Cook 3-4 min per batch. finish second batch. Remove short ribs and with 2 forks pull the meat off the bone, remove fat and bones. Remove the fat from the pot. If too thin put on burner to thicken. Put meat back into sauce and toss to coat. Put the meat into bowls and add gnocchi, add sauce on top. Serve.