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Braised Short Ribs With Potato Gnocchi, Baby Arugula & Parmesan Cream Sauce

Braised Short Ribs With Potato Gnocchi, Baby Arugula & Parmesan Cream Sauce

Serves 4 to 6

These ribs require a little forethought, but once you get started, it’s a mostly hands-off recipe. And the end result is worth the wait!

    Braised Short Ribs

    • 2 (16-ounce) Certified Piedmontese boneless chuck short ribs
    • 2 tablespoons kosher salt
    • 1 onion, diced
    • 2 ribs celery, diced
    • 1 large carrot, peeled and diced
    • 8 cloves garlic, halved
    • 2 tomatoes, diced
    • 1 cup red wine
    • 2 sprigs thyme
    • 2 bay leaves
    • 1 teaspoon black pepper
    • 1½ quarts beef stock
    • Peanut oil
    • Kosher salt

    Preheat oven to 300°F.

    The day before serving, transfer short ribs to a resting rack and season generously with kosher salt. Refrigerate, uncovered, overnight. When ready to cook, remove the ribs from the refrigerator about 15 minutes ahead of time. Meanwhile, bring a large, oven-safe pot to temperature over medium-high heat, then add enough peanut oil to coat the bottom. Once the oil starts to show wisps of smoke, add the ribs. To get a good sear, avoid overcrowding the pan (searing in batches, if needed). Sear ribs on all sides until deep golden brown. Remove ribs from heat and set aside, leaving all brown bits in the pan.

    Add onion, celery, carrot, garlic, and tomatoes to pan. Stir and allow vegetables to lightly caramelize for a few minutes. Deglaze the pan with the wine and reduce slightly, for about ten minutes. Add thyme, bay leaves, and black pepper. Add the short ribs to the pan, on top of the vegetables and aromatics. Add enough beef stock to reach about half way up the side of the ribs. Cover the pan tightly with aluminum foil and cook in the oven for 3 to 4 hours. About 2½ hours into cooking, check for doneness. Once ribs are tender but not falling apart, remove from oven.

    Remove the short ribs from the pan. Strain the braising liquid into a heavy-bottomed saucepan, discarding the vegetables. Reduce braising liquid by half and set aside.


      • 3 pounds russet potatoes
      • 2 cups flour
      • 2 eggs, whisked

      Bring a large pot of water to a boil. Add potatoes (skin on) to the pot and simmer for 45 minutes. Meanwhile, preheat the oven to 350°F. Remove potatoes from water and transfer to a sheet pan, then bake in oven for 5 to 10 minutes. Remove from oven and carefully peel skins off using a kitchen towel and paring knife. Place peeled potatoes back in the oven for ten minutes. (Though extensive, this cooking method removes the perfect amount of moisture from the potatoes, which impacts the texture of the gnocchi.) Once peeled and re-baked, immediately pass the potatoes through a food mill or ricer. (If using a processor, pulse gently to a rice-like consistency, stopping short of a purée.)

      Add potatoes to a large bowl and add 1½ cups flour and eggs. Incorporate gently to create a dough, adding remaining flour only as needed. Do not knead, just fold until dough comes together. Roll out the dough on a flour-sprinkled surface and cut to form ropes about ?-inch thick. Slice the logs into 1-inch pieces. Bring a pot of salted water to a boil and add gnocchi. When the pieces start to float, let cook for an additional minute or two, then remove. Transfer gnocchi to a sheet tray lined with a towel to absorb water and prevent sticking.

        Parmesan Cream Sauce

        • 3 cups heavy cream
        • 2 shallots, diced
        • 2 cloves garlic, minced
        • 3 sprigs thyme
        • 3 whole white peppercorns
        • 1½ cups grated Parmesan cheese
        • Salt to taste
        • Lemon zest to taste (optional)
        • 1 cup baby arugula

        In a saucepot over medium heat, bring heavy cream to a simmer. Add the shallots, thyme, and peppercorns to the heavy cream and reduce by half. Remove from heat, strain, and whisk in grated parmesan. Season to taste with salt and a touch of lemon zest.

        Add gnocchi to the sauce and adjust seasoning as needed. Remove from heat and fold in baby arugula.

        Serve short ribs aside gnocchi and finish with a nape of reduced braising liquid.

        Pairing: Poggio Anima ‘Belial’ Sangiovese 2013