Braised Beef Short Rib with Gnocchi
Prep. Time:
45 minutes
Baking Time:
3 hours
Total Time:
3 hours 45 minutes
Serves:
4 servings
Jessica and Jesse's ambitious elimination challenge dish showcases proper braising technique addressing Tiffany's underdeveloped collagen critique. This restaurant-quality winter comfort food elevates many complex variables and techniques into delicious light gnocchi with perfect caramelization and perfect frico, transforming the original's remarkable but unreplicable 60-minute achievement into consistently successful home cooking through proper timing and technique.
Ingredients
Instructions
PROPERLY BRAISE THE SHORT RIBS:
1. Preheat oven to 325°F. Season short ribs generously with salt and pepper.
2. Heat oil in large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 12 minutes total.
3. Remove ribs and set aside. Add onion, carrots, celery to same pot and cook until softened.
4. Add garlic and tomato paste, cook 1 minute until fragrant.
5. Add wine, scraping up browned bits. Add stock, bay leaves, and thyme.
6. Return ribs to pot, bring to simmer, cover tightly.
7. Critical: Braise 2.5-3 hours until fork-tender and collagen properly breaks down.
8. Remove ribs and strain braising liquid. Reduce liquid by half for rich sauce.
MAKE THE GNOCCHI:
9. While ribs braise, boil whole potatoes until tender, about 25 minutes.
10. Peel while warm and pass through ricer or food mill onto clean surface.
11. Make well in center, add egg, salt, and half the flour. Gently incorporate until soft dough forms.
12. Divide into portions and roll into 1/2-inch thick ropes. Cut into 3/4-inch pieces.
13. Roll over gnocchi board or fork tines for ridges. Dust with flour and set aside.
PREPARE THE BABY VEGETABLES:
14. Toss baby vegetables with olive oil, salt, pepper, and thyme.
15. Roast at 400°F for 20-25 minutes until tender and lightly caramelized for perfectly cooked carrots.
SAUTÉ THE MUSHROOMS:
16. Heat butter in large skillet over medium-high heat. Add mushrooms in single layer.
17. Cook without stirring 3-4 minutes until golden, then stir and cook until tender.
18. Add shallots and garlic, cook 1 minute. Add wine and cook until evaporated.
19. Season with salt, pepper, and fresh parsley.
MAKE PERFECT PARMESAN FRICO:
20. Heat non-stick skillet over medium heat. Sprinkle grated Parmesan in thin, even layer.
21. Cook without moving 2-3 minutes until golden and crispy around edges.
22. Season with pepper and carefully remove to cooling rack.
COOK CACIO E PEPE GNOCCHI:
23. Bring large pot of salted water to boil. Add gnocchi and cook until they float, about 2-3 minutes.
24. Reserve 1/4 cup pasta water, then drain gnocchi.
25. In large skillet, melt butter over medium heat. Add cooked gnocchi and toss gently.
26. Add grated cheeses gradually while tossing, adding pasta water as needed to create creamy sauce.
27. Season generously with black pepper for delicious light gnocchi.
PREPARE DEMI-GLACE:
28. In small saucepan, reduce veal stock and wine by half until glossy.
29. Whisk in butter for silky finish. Season with salt.
FINAL PLATING:
30. Warm serving plates. Place portion of cacio e pepe gnocchi in center.
31. Arrange tender short rib alongside gnocchi.
32. Artfully place roasted baby vegetables around plate.
33. Spoon sautéed mushrooms over and around components.
34. Drizzle reduced braising liquid and demi-glace around plate.
35. Garnish with crispy parmesan frico and fresh herb sprigs.
