BEEF SHORT RIBS WITH CHARRED PEPPER CREAM GNOCCHI
Everyone needs another gnocchi recipe in their life, and this braised beef short ribs with charred pepper cream gnocchi is the best I've ever had!
Provided by Sweet Basil
Categories 100 + BEST Easy Beef Recipes for Dinner
Time 3h15m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350.
- Season the flour with salt and pepper and dredge each short rib in the flour on each side.
- Heat the oil in a pan over medium high heat and brown each side of the ribs including the ends for about a minute each side. Remove from the pan. Wipe out any excess flour that is black.
- Add the remaining ingredients and bring to a simmer. Add the meat back in to the pot and add the lid.
- Place the pot with the lid on in the oven for 2-2 1/2 hours or until the meat is falling off of the bones.
- Meanwhile, on a grill, in a pan or over a gas range, char the peppers on each side until blistered and black. Immediately remove to a ziplock bag and seal closed.
- Allow the peppers to steam for 30 minutes then remove from the bag and remove the skin.
- Remove the top and the inner seeds then chop the peppers into quarters.
- Melt the butter in a skillet over medium heat.
- Add the garlic and shallots and cook until fragrant, about 3 minutes.
- Stir in the wine and cook until reduced by half, about 4 minutes.
- Add the cream and peppers, reduce the heat to a simmer on medium low, cooking for about 10 minutes.
- Set aside for 3 minutes.
- Pour everything in a blender and blend until smooth.
- Push the sauce through a fine mesh strainer, working a spatula through it to help push the sauce through. Work in small batches, pushing the sauce through to the skillet.
- Season with salt and pepper and heat to low heat.
- Cook the gnocchi and drain. Add to the sauce and toss to coat.
- Serve on a plate with a rib on top and a few shavings of parmesan and sprinkle of fresh thyme
Nutrition Facts : ServingSize 1 g, Calories 856 kcal, Carbohydrate 29 g, Protein 38 g, Fat 63 g, SaturatedFat 32 g, TransFat 1 g, Cholesterol 235 mg, Sodium 602 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 26 g
BRAISED BEEF SHORT RIBS AND RICOTTA GNOCCHI WITH CHARRED PEPPER CREAM SAUCE
Delicious and tender Beef Chuck Short Ribs are served over pillowy gnocchi and a banana pepper cream sauce.
Provided by BIWFD
Categories Entrée
Time 1h40m
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Season boneless Beef Short Ribs with salt and pepper, as desired. Add beef, broth, wine, onion, thyme and garlic to 6-quart pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes. Use quick-release feature to release pressure; carefully remove lid. Remove beef and cooking liquid; keep warm.
- Place peppers on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas grill) until skins are blackened, turning occasionally. Place peppers in food-safe zip top plastic bag; close bag. Set peppers aside to cool.
- Remove and discard skins, stems and seeds from peppers. Melt butter in 12-inch skillet over medium heat. Add prepared peppers, shallots and garlic; cook 3 to 4 minutes until fragrant. Stir in wine; cook for 3 to 4 minutes until wine is reduced by half. Add cream and reduce heat; simmer 10 minutes. Remove from heat and set aside to cool 10 minutes. Place sauce in blender and process until smooth. Strain sauce in fine mesh strainer and return to same skillet. Season with salt, as desired.
- Fill 5-quart stock pot with water. Season with salt, as deisred and bring to a boil. Combine ricotta, Parmesan, eggs, salt and pepper in medium bowl. Slowly stir in 1-1/4 cups flour.
- Bring dough together into a ball and divide into eighths;. Working with one eighth, roll dough into a log, 5/8-inch diameter, cover remaining dough until ready to use. Cut log into 1/2-inch pieces. Roll pieces over a fork to get the signature gnocchi lines. Place gnocchi on sheet pan dusted with remaining 1/4 cup flour to prevent sticking. Repeat with remaining dough. Cook gnocchi in boiling water for 2 minutes or until they float to the top of the stock pot.
- Place cooked gnocchi in Charred Pepper Cream Sauce; divide gnocchi into 4 bowls. Top with short ribs and garnish with parsley and Parmesan, as desired.
Nutrition Facts : Calories 1300
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