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Braised Short Ribs with Homemade Gnocchi
Total 5 hours and 20 minutes
Active 50 mins
Makes 4 to 6 servings
TIP: To make gravy for the gnocchi, in step 6, whisk 1/4 cup cornstarch into 1/2 cup water and add it to the cooking liquid. Cook until thickened, about 5 minutes.
You can freeze the uncooked gnocchi to save for quick dinners. If cooking from frozen, start with boiling them in salted water. When gnocchi rise to the surface, cook until slightly firm, about 5 minutes.
Special Equipment
a potato ricer
Special Equipment
a potato ricer
Ingredients
Homemade Gnocchi
Directions
- In a large Dutch oven, heat the oil over medium-high heat. Sprinkle the short ribs with 2 teaspoons of the salt. Add the ribs to the pan (working in batches as needed) and sear each side until browned, 3 to 5 minutes per side, 12 to 15 minutes total. Remove the short ribs to a bowl, cover with foil to keep them warm, and set aside.
- Add the onion, carrots, celery, and garlic to the pot. Sauté, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the wine to the pot, scraping any browned bits from the bottom of the pan. Cook until the wine is reduced to 1/4 cup, 4 to 5 minutes. Add the beef broth and thyme, bring to a low boil, and reduce the heat to a simmer.
- Return the short ribs to the pot, with any juices from the bowl. Cover and simmer until fork tender, 4 1/2 to 5 hours.
- Remove the ribs to a bowl and tent with foil to keep warm. Strain the liquid.
- Pour the liquid into a medium saucepan and simmer over high heat until slightly thickened and reduced to 1 cup, 8 to 10 minutes. Stir in the remaining 1 teaspoon salt and the pepper.
- Spoon the sauce over the ribs and sprinkle with the parsley. Serve with gnocchi.
- Store in an airtight container in the refrigerator for up to 3 days.
- Homemade Gnocchi
- Preheat the oven to 400°F.
- Spread the 1/2 cup salt on a sheet pan, creating a salt bed.
- Using a fork, poke each potato all over to allow for steam to vent. Place the potatoes along the salt bed, keeping equal distance between the potatoes. Bake until tender when pierced with a paring knife, about 1 hour 15 minutes.
- Carefully halve the potatoes lengthwise and scoop the insides into a bowl to cool, about 15 minutes. Press the insides of the potatoes through a potato ricer into a large bowl. Set aside until cool enough to work with.
- Create a well on a flat surface. Crack eggs into the center and mix with the potatoes. Working quickly, sprinkle the flour and the remaining 1 teaspoon salt over the potatoes and gently fold in the flour and salt. Turn the dough out onto a lightly floured surface and gently knead just until the dough comes together. Divide the dough into 8 equal portions and cover with a clean kitchen towel.
- Working with one portion of dough at a time, use your hands to roll the dough back and forth while moving them outward to elongate the dough into a 3/4-inch-diameter rope. Using a dough scraper or knife, cut the rope into 1- to 2-inch pieces.
- Bring a large pot of salted water to a boil over high heat. Line a sheet pan with a clean kitchen towel. Working in 3 or 4 batches (so the gnocchi have plenty of room to cook), gently add the gnocchi to the simmering water. (Be sure to let the water return to a simmer between batches.) When they rise to the surface, cook until slightly firm, about 1 minute. Using a spider or slotted spoon, transfer the gnocchi to the towel-lined sheet pan. Let cool for 10 minutes.
- In a large nonstick or cast-iron skillet, heat 1 tablespoon of the canola oil over medium-high heat. Add half of the gnocchi. Cook, stirring occasionally, until golden brown, 4 to 6 minutes. Transfer to a plate and repeat with the remaining canola oil and gnocchi. Return the browned gnocchi to the skillet and toss with the sauce of your choice.
"Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.
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