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4.29 from 14 votes

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!
Prep Time45 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: beef short ribs, gnocchi, short ribs
Servings: 4
Author: Sweet Basil

Ingredients

Ribs

  • 1/2 Cup Flour
  • Salt
  • Pepper
  • 2 lbs Beef Short Ribs
  • 2 Tablespoon Olive Oil
  • 1/2 Cup Beef Broth
  • 1/3 Cup White Cooking Wine or 1/2 cup white wine
  • 1 Onion quartered
  • 6 Cloves Garlic peeled
  • 5 Sprigs Thyme fresh

Sauce

  • 4 Yellow Bell Peppers
  • 2 Tablespoon Butter
  • 2 Cloves Garlic minced
  • 1 Shallot minced
  • 1/3 Cup White Cooking Wine or 1/2 cup white wine
  • 1 1/2 Cups Heavy Cream
  • 1/2-3/4 teaspoon Salt
  • Gnocchi
  • Parmesan shaved
  • Thyme fresh
US Customary - Metric

Instructions

For The Ribs

  • Preheat the oven to 350.
  • Season the flour with salt and pepper and dredge each short rib in the flour on each side.
    1/2 Cup Flour, Salt, Pepper, 2 lbs Beef Short Ribs
  • 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. 
    2 Tablespoon Olive Oil
  • Add the remaining ingredients and bring to a simmer. Add the meat back in to the pot and add the lid. 
    1/2 Cup Beef Broth, 1/3 Cup White Cooking Wine, 1 Onion, 6 Cloves Garlic, 5 Sprigs Thyme
  • 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.

For The Sauce

  • 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. 
    4 Yellow Bell Peppers
  • 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. 
    2 Tablespoon Butter
  • Add the garlic and shallots and cook until fragrant, about 3 minutes. 
    1 Shallot, 2 Cloves Garlic
  • Stir in the wine and cook until reduced by half, about 4 minutes. 
    1/3 Cup White Cooking Wine
  • Add the cream and peppers, reduce the heat to a simmer on medium low, cooking for about 10 minutes.
    1 1/2 Cups Heavy Cream
  • 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.
    1/2-3/4 teaspoon Salt, Pepper
  • Cook the gnocchi and drain. Add to the sauce and toss to coat. 
    Gnocchi
  • Serve on a plate with a rib on top and a few shavings of parmesan and sprinkle of fresh thyme
    Parmesan, Thyme

Notes

if using boneless ribs, cook ribs at 325 for 2- 2 1/2 hours
Left overs can be stored in the refrigerator for 3-4 days.

Nutrition

Serving: 1g | Calories: 856kcal | Carbohydrates: 29g | Protein: 38g | Fat: 63g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 602mg | Potassium: 1066mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1786IU | Vitamin C: 225mg | Calcium: 119mg | Iron: 6mg