Braised Short Ribs w/ Seared Gnocchi

Tender, 6-hour braised boneless short ribs in a rich gravy with pan seared potato gnocchi 

Ingredients

3 lbs. bone-in beef short ribs

Potato Gnocchi, to serve (store bought is fine, too) 

2 TBS paprika

2 TBS sea salt 

1 TBS garlic powder 

2 tsp black pepper 

2 tsp dried oregano 

1 1/2 tsp cayenne powder

2 TBS vegetable oil 

2 medium onions, peeled and diced 

1 bag baby carrots 

3 TBS flour 

2 TBS tomato paste 

2 c. red wine

8 sprigs thyme

2 c. crushed tomatoes

2 c. beef stock 

Directions

In a small bowl, stir together the paprika, sea salt, garlic powder, black pepper, oregano, and cayenne until evenly combined. Rub this spice mixture all over the short ribs, covering all sides. Heat the vegetable oil in a large dutch oven over medium heat. Add as many short ribs as will comfortably fit, and brown on all sides, about 8 minutes total per rib. Once browned, transfer the ribs to a plate and set aside. Repeat until all the ribs are browned.

Discard all but 2 TBS of the fat from the pan, and return to the heat. Add the diced onions and carrots and cook for 5-7 minutes, until onions are translucent, stirring frequently. Add the flour and stir to coat the veggies, and allow to cook for 1 minute. Then stir in the tomato paste, and slowly add the red wine, stirring and allowing the mixture to thicken slightly between each addition. Once you’ve added all the wine to the pot, return the ribs to the pot. Reduce heat to a gentle simmer and let simmer, uncovered, for 25 minutes. Meanwhile, preheat the oven to 350°F.

After the ribs have simmered for 25 minutes, add the tomatoes and beef stock to the pan, stir to combine, and cover with a lid. Place in the oven and cook, turning every hour or so, until ribs are very tender, about 2 1/2 to 3 hours. Remove from oven, and skim as much fat from the surface as possible. If you want a more elegant preparation, remove the ribs, strain the sauce and discard the vegetables – this is optional, and we served this rustic-style. Season sauce to taste with salt and pepper, and serve the ribs and their sauce over freshly cooked potato gnocchi.