Braised Short Rib Gnocchi Recipe
Let’s face it, pretty much everybody is a foodie these days. Sushi is out, ceviche, poke, and crudo are in. If the cheese is in pre-cut rectangular pieces, no one will touch it. And truffled-something is a condiment as commonplace as salt and pepper. All of this makes pleasing the crowd at your next meal a challenge.
So, we have a little secret weapon for you. Imagine serving those culinary critics a recipe from the Executive Chef at one of the country’s top steakhouses.
Well, you don’t have to imagine! Feast your eyes on this braised short rib gnocchi recipe from Grill 23 Executive Chef Ryan Marcoux. This delicious dish is sure to impress even the biggest food snobs.
Braised Short Ribs
- Preheat your oven to 350 degrees F.
- Season short ribs with salt before you dice all the vegetables and let them rest.
- Place a braising pan on your range set on med/high heat with the canola oil in the pan. While the oil is getting hot, gently pat the excess moisture off the short ribs with a paper towel, sprinkle with a touch more salt, and add to the braising pan.
- Brown the short ribs nicely on all sides, remove them from the pan, and set aside to rest.
- Turn the heat down to medium and place your vegetables in the pan.
- Sauté the vegetables until aromatic, and the onions are translucent, add the tomato paste.
- Cook for an additional 2 min, then add wine and reduce the wine by half (approximately 2-3 min on medium heat).
- Add the short ribs and all other ingredients to the braising pan, increase the heat to high and bring up to a boil. Once boiling, shut the heat off, cover with aluminum foil, and place in the oven.
- Cook for approximately 2 to 3 hours or until fork tender. Let the short ribs rest in the liquid for approximately 30 min.
- 2 cup ricotta
- 3 each whole eggs (mixed)
- ¼ cup parmesan
- ¼ cup heavy cream
- 3 cups all-purpose flour
- Add flour to a large mixing bowl and create a well in the center. Place all other ingredients in the center of the flour. Gently fold the flour into the center until all the ingredients are combined. The dough should be slightly tacky but not sticky.
- Cover with cling film and rest for 30 min.
- Cut the dough into smaller manageable pieces (about 6 oz each). Then, using both hands, roll each piece into long strips about the thickness of your pinky.
- Dust these with flour and cut them into ½ inch segments.
- Once cut, toss the dumplings with a bit of flour so they don’t stick together. At this stage, you can freeze and save for a later date or cook for same-day use.
- To cook the gnocchi, bring a pot of salted water (at a ratio of approximately 2 oz salt to 1 gallon of water) to a boil. Then, carefully add the dumplings to the water.
- Stir gently for 30 seconds using a rubber spatula so as not to crush the dumplings.
- As the dumplings rise to the top, skim them off into a bowl, toss them with olive oil (canola is fine), and place them on a tray to cool.
Putting your Braised Short Rib Gnocchi Together
- Carefully remove short ribs from the braising pan.
- Strain the liquid from the braising pan into a pot, combine it with your gnocchi, and put it on medium heat.
- The vegetables left in the strainer can be reserved with the short ribs.
- Season the gnocchi to taste with salt. Spoon the gnocchi into your serving dish, top with the short rib and vegetables, and finish with freshly grated parmesan.
Grill 23 is open for holiday lunches from December 14 – 16 and 21 – 23, from 11:30 am to 2:30 pm. Book your holiday luncheon here.
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