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Ingredients:
Short Ribs:
2 tablespoons olive oil
2 1/2 pounds pone-in English-cut short ribs cut into 3-inch lengths
1 teaspoon kosher salt
1 large carrot diced
2 stalks celery diced
1 large onion diced
1/3 cup tomato paste
1 teaspoon rosemary minced
1 teaspoon thyme minced
pinch red pepper flakes
4 garlic cloves minced
1 cup red grape juice or dry red wine
2 bay leaves
3 cups chicken stock
1/4 cup parsley chopped
Gnocchi:
1 1/2 pounds russet potatoes peeled and cut into large chunks
3/4 cup cassava flour plus more for dusting
1 egg
1 teaspoon kosher salt
black pepper
Utensils:
large dutch oven
tongs
2 cutting boards
wooden spoon
knife
2 forks
rimmed baking sheet
large pot
vegetable peeler
potato ricer
large mixing bowl
bench scraper
kitchen towel
spider strainer
ladle
Instructions:
prepare ingredients
Short Ribs:
preheat the oven to 350°F
heat a large dutch oven over medium-high heat and add 2 tbsp of olive oil
sprinkle the short ribs on all sides with 1 tsp of salt
sear the short ribs on one side for 2 minutes then flip and sear for an additional 2 minutes then remove to a cutting board
once all the ribs are out add 1 diced carrot to the pan
add 2 diced celery stalks to the pan
add 1 large onion to the pan and cook stirring occasionally for 3-4 minutes until slightly softened
make a well in the center of the pan and add 1/3 cup of tomato paste
add 1 tsp of rosemary to the well
add 1 tsp of thyme to the well
add a pinch of red pepper flakes to the well add 4 minced garlic cloves to the well and stir it together for a minute then stir it all together into the vegetables
pour 1 cup of red grape juice into the pan and cook for 1-2 minutes or until it is reduced by about half
add 2 bay leaves to the pan
pour 3 cups of chicken broth into the pan and stir it all together
bring the mixture to a simmer then return the seared short ribs into the pan
cover and bake at 350°F for 1 1/2-2 hours, stirring half way through, or until the short ribs are very tender
meanwhile make the gnocchi
Gnocchi:
dust a baking sheet with cassava flour and set aside
get a large pot of water and bring to a boil
boil 1 1/2 lbs of peeled potatoes for 15-20 minutes or until fork tender
drain the potatoes and run them through a potato ricer into a large mixing bowl and allow them to completely cool
sprinkle the potatoes with 1 tsp of salt and black pepper to taste
crack an egg over the potatoes
sprinkle 3/4 cup of cassava flour over the potatoes and use a fork to lightly mix it together until it is crumbly then use your hands to knead the dough together but be careful not to overwork it; the dough should be a tight ball, not crumbly, but not too moist
cut the dough into quarters and keep the others covered as you work
roll a piece of the dough into a long snake that is about 3/4-inch thick
cut crosswise into 3/4-inch thick pieces
dust the pieces well with flour
hold a fork backwards in your non-dominant hand
rest a piece of dough at the tops of the tines of the fork and roll down with the thumb of your dominant hand, making a little dimple in the gnocchi to catch the sauce then place on the floured baking sheet
repeat this process with the remaining dough and set aside until you complete the next steps
Short Rib Gnocchi:
remove the short ribs from the oven once they are done baking and return to the stove
remove and discard the bones from the short ribs then use 2 forks to shred the meat
bring a large pot of salted water to a boil for the gnocchi
return the sauce in the dutch oven to a simmer
add the gnocchi to the boiling water and boil until they float and simmer for an additional minute then remove with a large spider to the dutch oven along with the sauce
sprinkle over 1/4 cup of chopped parsley and toss everything together until the gnocchi is fully coated
add a ladle full of the gnocchi cooking water if the sauce seems to dry and toss together
When you are ready for serving add some pasta to a bowl and top with additional parsley if you desire.
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