Grass-fed short ribs slow-cooked and falling apart on a bed of light-as-a-pillow gnocchi! What is there not to like?
This dish take a little time. Short-ribs require a lengthy cooking time, but the patience is rewarded when they cook down into an oh so delicious and tender delight. The hidden tip of adding some optional ground coffee to the braise will blow your mind if you are daring enough to try it!
3 tablespoons of olive oil
1.5 lbs of Short Ribs
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 garlic cloves, 2 thickly sliced and 1 minced
2 cups dry red wine (optional)
3 cups chicken stock or water (add 2 more cups if not using wine)
1lb Vera Pasta Gnocchi
3 cups Chard (kale, spinach, or other leafy greens also work well)
Optional ingredients: 2 tablespoons ground coffee (trust us), 3 bay leaves, 2 tablespoons tomato paste
Preheat the oven to 325°F.
Your short ribs will be in one large strip with likely 4-6 ribs (bones) dispersed through the piece. Cut between each rib so you end up with a square of each rib surrounded by meat. In a large, enameled, cast iron pot (or another oven safe pot), heat the oil on stovetop. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning until nicely browned and crusty, about 18 minutes. You may need to do this in batches if you have smaller pan. Remove from pot when all ribs are browned and set aside.
Add the onion, carrots, and sliced garlic to the same pan and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. (If adding the optional ingredients listed above, now is the time.) Add wine, if using, and chicken stock; bring to a simmer over medium-high heat.
Nestle the short ribs back into the vegetables and liquid and return to a simmer. Cover and place pot in oven for 1 ½ hours, until the meat is tender but not falling apart. Uncover and cook for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
NOTE: If you do not have an oven safe pot, you can do this entire recipe on the stovetop. Instead of placing in oven, cook on a low heat for 2 ½ hours, covered. Just be mindful to stir from time to time so to avoid the bottom of the pot burning.
Transfer the meat to a clean, shallow baking dish or bowl, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
Boil salted water and follow Vera Pasta package instructions to cook gnocchi.
Step 6 - The Chard
Add minced garlic to a hot pan with olive oil; immediately add rainbow chard. Sprinkle with salt and pepper and sauté for 1-2 minutes. Remove from heat.
To assemble the dish:
Place the gnocchi on ½ of your plate or wide bowl. Place the sautéed chard on the other half. Ladle the ribs over the gnocchi. Or just mix it all together! :)
If you don't like gnocchi, this dish is also great over mashed potatoes or polenta or another type of pasta.