Short rib ragu gnocchi with kelsey, mark, austin, & lindsay baker

On Friday night, I made gnocchi with a short rib ragu and a simple salad with pine nut vinaigrette for kelsey, mark, austin, and lindsay baker. I had really been in the mood to make short ribs in some form or another and I was between this and just braising them and serving them over mashed potatoes. Ultimately, I went with the pasta because it seemed homier and it was VERY cold. OK, the recipe adapted from here:

2 pounds bone-in short ribs
1 cup celery, chopped
1 cup carrots, chopped
1 onion, chopped
2 tsp garlic, minced finely
1 6-ounce can tomato paste (about 3/4 cup)
1 1/2 cups red wine
2 cups beef stock
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
Gnocchi
  1. Preheat oven to 275 degrees and season the short ribs with salt and pepper.
  2. In a dutch oven, heat 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.
  3. Remove from the dutch oven and set aside (do not rinse out).
  4. Purée celery, carrots and onion in a food processor.
  5. 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.
  6. Stir in tomato paste and sauté another minute.
  7. Add wine and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan.
  8. Add sage and thyme then beef stock and stir well, cooking until it starts to bubble.
  9. Add short ribs to the dutch oven and cover then place in preheated oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone.
  10. You want to start cooking the gnocchi right before you’re ready to shred the short ribs for the ragu.
  11. Take the short ribs out of the oven and remove them from the sauce. With two forks, pull the meat off the bone. 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.
  12. 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 over gnocchi.

Good: Very comforting and after you’ve done the prep work, you’re basically done–you just have to wait for the short ribs to cook. Short ribs are also generally an inexpensive cut of meat, so if you’re feeding a lot of people, you won’t bust the bankBad: takes a long time, be patient with the short ribs. I think they’re good at 3 hours, but you may have to let them cook for 4 hours. not a weeknight meal.

No pictures because everyone ate it too quickly.

XO

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