Short Rib Gnocchi Recipes

BEEF SHORT-RIB RAGù WITH GNOCCHI BUNS

Steps:

• Heat a glug of oil in a large lidded casserole over a high heat. Add the short ribs and brown all over (about 10 minutes). Watch they don't burn and be careful of the hot oil. Remove the ribs to a plate, turn the heat to medium, then add the pancetta. Cook for about 5 minutes, stirring occasionally, until crisp, then remove from the pan and add to the plate with the short ribs.
• Turn the heat to low and add the celery, carrot, garlic and onions. Cook, stirring occasionally, for 15 minutes. Add the tomato paste and cook for 1-2 minutes, stirring, then add the red wine and beef stock. Bring to the boil, then simmer until reduced by half.
• Heat the oven to 150°C/130°C fan/gas 2. Add the bay leaf, basil, chopped tomatoes and sugar, bring back to the boil, then add the short ribs with the resting juices and the pancetta. Cover with a cartouche, put on the lid and cook in the oven for 4½ hours. Let the meat cool, then shred it, removing and discarding the bones and excess fat.
• Meanwhile, for the gnocchi buns, peel and chop the potatoes into equal pieces, put in a pan and cover with cold, salted water. Bring to the boil, then simmer until just tender (15-20 minutes). They should yield easily to the tip of a knife but not be falling apart. Drain and steam dry in a colander for a few minutes, then pat dry with kitchen towel. Beat with the paddle attachment in an electric stand mixer until smooth (or pass through a potato ricer). Add a big glug of olive oil and a pinch of sea salt and bring together. You may need to add a little more oil to get a smooth mash. Spread out on a baking sheet to cool completely.
• Put the yeast, flours, sugar and salt in a large bowl and mix to combine. Make a well in the centre, then add the warm water and stir to combine. Mix in a handful of the mashed potato with a wooden spoon. Keep mixing in the potato a handful at a time, then turn out the dough onto a lightly floured work surface once it becomes too much for the bowl.
• Keep kneading and adding the potato bit by bit. It will look like it's not going to combine, but it will. Once all the potato has been incorporated, knead the dough for 10 minutes by hand or for 5 minutes in an electric mixer with a dough hook until it's smooth and elastic.
• Set aside somewhere warm in a large, covered, lightly oiled bowl for 2 hours until doubled in size. Gently knead to knock out the air, then divide into 16 round, even-size buns. Place, spaced a little apart, on 2 large oiled baking trays, lightly cover in oiled cling film and leave to prove for about 45 minutes.
• Heat the oven to 200°C/180°C fan/gas 6. Brush the buns with beaten egg, then bake for 25 minutes until golden and hollow sounding when tapped on the underside. Cool until just warm, then tear open and serve with the hot ragù and basil leaves.

INSTANT POT SHORT RIB RAGU WITH GNOCCHI

Steps:

• Turn your instant pot/pressure cooker on to Saute mode, adjust to high heat. While it heats up, add in vegetable oil, then pat short ribs dry with a paper towel. Generously season the meat with kosher salt and pepper on all sides.
• Add the seasoned short ribs to the hot Instant Pot and sear the meat on all sides just until browned. Remove short ribs from pot and set aside on a plate.
• Add onion, carrots, and celery to the pot, and saute the veggies until the onions are translucent, softened, and golden, about 3-5 minutes. Add in garlic and cook for one minute, stirring to ensure the garlic doesn't burn.
• Add short ribs, crushed tomatoes, beef broth, fresh or dried basil, salt and crushed red pepper to pot. Set Instant Pot to the stew/meat setting for 35 mins. When it's done, let the Instant Pot release the steam for 10 minutes, then carefully turn the vent for manual release until there is no more steam and the pressure tab has fully lowered and the lid is safe to open.
• Remove the bones and any fresh herb stems, then use a pair of tongs or some forks to gently shred the short ribs in the pot. If desired, set the Instant Pot to saute again to thicken the sauce. Skim excess fat off the top of the ragu, taste for seasoning, then add kosher salt and black pepper as needed.
• Serve hot over pasta, gnocchi, mashed potatoes, etc. and garnish with lots of freshly grated parmesan cheese. Keep in an air-tight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 6 months.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

BEEF SHORT RIBS WITH CHARRED PEPPER CREAM GNOCCHI

Steps:

• Preheat the oven to 350.
• Season the flour with salt and pepper and dredge each short rib in the flour on each side.
• Heat the oil in a pan over medium high heat and brown each side of the ribs including the ends for about a minute each side. Remove from the pan. Wipe out any excess flour that is black.
• Add the remaining ingredients and bring to a simmer. Add the meat back in to the pot and add the lid.
• Place the pot with the lid on in the oven for 2-2 1/2 hours or until the meat is falling off of the bones.
• Meanwhile, on a grill, in a pan or over a gas range, char the peppers on each side until blistered and black. Immediately remove to a ziplock bag and seal closed.
• Allow the peppers to steam for 30 minutes then remove from the bag and remove the skin.
• Remove the top and the inner seeds then chop the peppers into quarters.
• Melt the butter in a skillet over medium heat.
• Add the garlic and shallots and cook until fragrant, about 3 minutes.
• Stir in the wine and cook until reduced by half, about 4 minutes.
• Add the cream and peppers, reduce the heat to a simmer on medium low, cooking for about 10 minutes.
• Set aside for 3 minutes.
• Pour everything in a blender and blend until smooth.
• Push the sauce through a fine mesh strainer, working a spatula through it to help push the sauce through. Work in small batches, pushing the sauce through to the skillet.
• Season with salt and pepper and heat to low heat.
• Cook the gnocchi and drain. Add to the sauce and toss to coat.
• Serve on a plate with a rib on top and a few shavings of parmesan and sprinkle of fresh thyme

BRAISED BEEF SHORT RIBS AND RICOTTA GNOCCHI WITH CHARRED PEPPER CREAM SAUCE

Steps:

• Season boneless Beef Short Ribs with salt and pepper, as desired. Add beef, broth, wine, onion, thyme and garlic to 6-quart pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes. Use quick-release feature to release pressure; carefully remove lid. Remove beef and cooking liquid; keep warm.
• Place peppers on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas grill) until skins are blackened, turning occasionally. Place peppers in food-safe zip top plastic bag; close bag. Set peppers aside to cool.
• Remove and discard skins, stems and seeds from peppers. Melt butter in 12-inch skillet over medium heat. Add prepared peppers, shallots and garlic; cook 3 to 4 minutes until fragrant. Stir in wine; cook for 3 to 4 minutes until wine is reduced by half. Add cream and reduce heat; simmer 10 minutes. Remove from heat and set aside to cool 10 minutes. Place sauce in blender and process until smooth. Strain sauce in fine mesh strainer and return to same skillet. Season with salt, as desired.
• Fill 5-quart stock pot with water. Season with salt, as deisred and bring to a boil. Combine ricotta, Parmesan, eggs, salt and pepper in medium bowl. Slowly stir in 1-1/4 cups flour.
• Bring dough together into a ball and divide into eighths;. Working with one eighth, roll dough into a log, 5/8-inch diameter, cover remaining dough until ready to use. Cut log into 1/2-inch pieces. Roll pieces over a fork to get the signature gnocchi lines. Place gnocchi on sheet pan dusted with remaining 1/4 cup flour to prevent sticking. Repeat with remaining dough. Cook gnocchi in boiling water for 2 minutes or until they float to the top of the stock pot.
• Place cooked gnocchi in Charred Pepper Cream Sauce; divide gnocchi into 4 bowls. Top with short ribs and garnish with parsley and Parmesan, as desired.

SHORT RIB FEVER: A WEEK OF THE BEST SHORT RIB RECIPES- SHORT RIB AND RICOTTA GNOCCHI

Steps:

• Start the short ribs. Preheat oven to 275 degrees. Season the short ribs with salt and pepper. In a heavy oven-proof dutch oven, heat the vegetable oil over medium-high heat and sear each side of the short ribs until they a a nice caramelized brown, about 3 minutes per side. Remove from the dutch oven and set aside (do not rinse out).
• Purée celery, carrots and onion in a food processor. Add to the dutch oven along with the minced garlic over medium heat. Sauté until tender, scraping the brown bits from the bottom of the pan. Stir in tomato paste and sauté another minute. Add wine and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan. Add sage, thyme and bay leaf then beef stock and stir well, cooking until it starts to bubble.
• Add short ribs to the dutch oven and cover. I like to coat the ribs with the braising liquid. Place in preheated oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone (I do mine in 3 hours and they're quite tender). This will still need a seasoning of salt and pepper when it comes out of the oven.
• Start the gnocchi. When the short rib is about 30 minutes from coming out of the oven, start prepping the gnocchi. They can be cooked right before the ribs come out. Stir together the ricotta, eggs, the parmesan cheese, nutmeg, and salt and pepper. Add flour, stirring to form a soft, wet dough. If too sticky to roll out, add a little more flour. Shape the dough on a well-floured surface with lightly floured 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 a medium to large pot of salted water (3 tablespoons salt for 6 quarts water) to a boil. Starting with half the batch, add few of the gnocchi at a time to the pot and stirring occasionally until half the gnocchi are in the pot. Cook until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
• Finish short ribs. Take the short ribs out of the oven and remove them from the sauce. With two forks, pull the meat off the bone, removing the fat/bones and discarding. I like to leave some big chunks of meat along with some shredded meat. Some ribs are more fatty than others. If there is a lot of fat on top of the sauce, use a baster and remove some of the fat. If the sauce is too thin, place on burner over medium- medium-high heat and reduce the liquid until the sauce is thicker. Season with sea salt/pepper to taste after reducing. Put the meat back into the sauce and toss to coat. Spoon sauce/ribs into each bowl or plate and top with gnocchi. I like to add some more sauce to the top. Enjoy!

SLOW COOKER SHORT RIB RAGU

Steps:

• Set a large skillet on the stove top and set to medium high heat. Add the cooking oil when the pan is hot. Brown the short ribs on all sides, no need to cook through.
• Add the browned short ribs to the slow cooker.
• Pour over the spaghetti sauce, add the onion, garlic, basil, oregano, salt, pepper and wine. Stir
• Cover and cook on LOW for 6-8 hours on low.
• When the cooking time is done remove the short ribs, remove the meat from the bones. Discard the fatty pieces and bones. Before adding the meat back to the sauce. I like to degrease the sauce by laying paper towels over the grease and lifting quickly. Discard paper towels. Add the meat into the sauce and stir.
• For serving I boiled a 16 oz. box of Gnocchi (dumplings) and then stirred them into the sauce. These stood up to the sauce very well and didn't get soggy. We didn't eat for over an hour after I added them to the sauce. I found the gnocchi on the top shelf above the dried pasta in the store. You can serve this sauce over any noodle as well. Top with parmesan cheese and enjoy!

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.

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.

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.)

GNOCCHI POUTINE WITH SHORT RIB RAGU AND GREMOLATTA

Steps:

• Pour the ragu over the gnocchi and cheese curds and garnish with the gremolata.

ITALIAN BRAISED BEEF SHORT RIBS WITH GNOCCHI

Steps:

• Combine tomato spread, 1 teaspoon Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture (wash hands).
• 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.
• 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.