Braised Beef Short Ribs with Gnocchi Recipe
This comforting and hearty dish features tender braised beef short ribs cooked low and slow in a rich red wine and beef stock sauce with aromatic vegetables and herbs. Served over soft potato gnocchi and garnished with freshly grated Parmesan cheese, this recipe delivers a perfect balance of deep flavors and satisfying textures, ideal for an indulgent family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Short Ribs and Seasoning
- 2 lb. bone-in short ribs
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
Vegetables and Braising Liquid
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 medium onion, diced
- 1 6 oz. can tomato paste
- 1 cup dry red wine
- 2 cups beef stock
- 1 bunch fresh thyme or sage leaves
- 2 bay leaves
For Serving
- 1 16 oz. package shelf-stable potato gnocchi
- Freshly grated Parmesan cheese for garnish
Instructions
- Preheat and Season: Preheat the oven to 350 degrees Fahrenheit. Pat the short ribs dry with paper towels, then season them generously on all sides with kosher salt and freshly ground black pepper.
- Brown Short Ribs: Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs and sear them until browned on all sides to develop deep flavor. Transfer the browned ribs to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: Drain all but 1 tablespoon of fat from the Dutch oven. Add the diced celery, carrots, and onion. Season with salt and pepper, lower heat to medium, and cook the vegetables for about 10 minutes, stirring frequently until softened and fragrant.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Then pour in the dry red wine and beef stock, bringing the mixture to a boil to deglaze the pot and create the braising liquid.
- Braise in Oven: Return the short ribs to the pot and add fresh thyme or sage leaves along with the bay leaves. Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 3 hours, turning the ribs halfway through and adding more beef stock if needed to keep the meat moist.
- Finish the Meat and Sauce: Remove the ribs from the pot and discard the thyme and bay leaves. Skim off any excess grease from the surface of the braising liquid. If preferred, shred the meat off the bones and return it to the sauce for serving.
- Prepare Gnocchi and Serve: Cook the potato gnocchi according to package instructions. Plate the gnocchi and spoon the shredded short rib meat and sauce on top. Garnish with freshly grated Parmesan cheese as desired for a rich, savory finish.
Notes
- Original recipe adapted from Chez Spence.
- Short ribs may also be served whole on the bone with sauce drizzled on top for presentation.
- To reheat cooked short ribs, warm them in a covered pot over medium heat for 15 to 20 minutes or in a 350-degree oven for the same time.
- Slow cooker adaptation: Sear the ribs on the stovetop as directed, then add all other ingredients except fresh thyme into a slow cooker. Nestle ribs into the sauce, add fresh thyme on top, cover, and cook on low for 6 to 8 hours until tender.
