I love braising stuff. It takes a while but is always worth the wait. Chicken, pork or in this case beef cooked in delicious liquids low and slow, there isn’t much better. The beauty is you can use inexpensive cuts, tough cuts and the braise breaks them down to their most tender. Whenever the weather dips down, I immediately start thinking braising. My local grocery had good looking beef short ribs, I had some Rio Bertolini potato gnocchi (we get them at our Saturday Morning Market) and so this is what I came up with. Red wine braised beef short ribs, pepper-potato gnocchi, with steamed baby carrots and haricot verts.
This one was good, like put on the list to do again in a few weeks good. The braise was a slight adaptation of a recipe by Anne Burrell. I added the potato gnocchi as the starch and was it perfect with this. With the richness of the braise I wanted to balance it out a little so I added the baby carrots and haricot verts (which I just happened to have in the fridge). Just to add another pop, I garnished with fresh baby arugula. Yum!
Talk about enjoying the fruits of your labor (twice). Later on in the week I popped the leftovers, minus the bones into a pot on medium heat. Once the meat and veg was warm I shredded it with a fork, added a jar of my favorite store bought pasta sauce (Mario Batali’s Arribbiata Sauce). I added that to some spaghetti rigati and some of the pasta water. It was outstanding. OUT. STANDING.
- 5-6 bone-in beef short ribs
- Koshar salt
- Olive oil
- 2 garlic cloves
- 1 spanish onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 carrots, coarsely chopped
- 1 1/2 cups tomato paste
- 2-3 cups hearty red wine (I used Beaujolias)
- 1 cup unsalted beef stock, 1 cup water
- 1 bunch fresh thyme
- 2 bay leaves
- 1 package fresh or frozen gnocchi
- 1 punch of haricor verts (or reqular green beans)
- 1 punch baby carrots, cleaned and cut in half
- 1 hand full of baby arugula
- First, heat a large Dutch oven over medium high heat. Once hot add olive oil. Sear the short ribs on all sides until a crust if formed. Do this in batches if necessary. Don’t crowd the ribs. Once seared, remove and set aside.
- Pre-heat your oven to 375 degrees F.
- Meanwhile, add all the vegetables to a food processor and puree. Once you are done searing the ribs, add the vegetables and generously season with salt and crushed red pepper (to taste).
- Continue cooking vegetables until brown (not burned), stirring constantly.
- Once the veg is brown add tomato paste and cook approximately 4 more minutes, stirring.
- Add red wine, scraping the bottom of the pan to remove the brown bits. Reduce heat and simmer until reduced by half.
- Return the short ribs to the pan. Add the stock and water mixture until almost covering the ribs. Add thyme and bay. Cover and place in pre-heated oven for three hours.
- Check the pan once an hour and add more liquid if necessary. During the last 20 minutes of cooking, remove the lid and allow the braise liquid to reduce.
- In a large pot, bring water to a boil. Cook gnocchi until they rise to the top of the pot. Remove with a slotted spoon and set aside.
- When the braise is almost done, place carrots and haricor vert in a steamer of the same boiling water and steam until desired tenderness (I prefer crunchy).
- Heat a large pan over medium high heat. Add olive oil and sauté gnocchi until slightly browned, season with salt.
- To serve, place the gnocchi and steamed vegetables on the bottom. Place one short rib in the center of the plate and top with braising liquid. Garnish with baby arugula. Enjoy.