Braised Beef Short Ribs
Serves 4
These short ribs take some time and effffort to prepare, but the results are worth it as you toast your delicious handiwork work with a big, bold glass of Barbaresco Style red.
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  1. 4 thick-cut beef short ribs, about 2 to 2 1/2 lb
  2. Coarse salt and pepper
  3. 1 tbsp olive oil
  4. 1 leek, white part only, halved and sliced
  5. 2 large carrots, chopped
  6. 4 cloves garlic, chopped
  7. 1/2 cup chopped sun-dried tomatoes 3 tbsp all-purpose flour
  8. 1 1/2 cups good quality beef broth
  9. 1 cup red wine
  10. 1/4 cup balsamic vinegar
To Serve
  1. 1 lb fresh gnocchi
  2. 2 tbsp butter
  3. 1 clove garlic, minced 6 cups baby spinach
  1. Preheat oven to 325°F.
  2. Season short ribs with salt and pepper. Heat oil in a Dutch oven set over medium. Brown ribs all over. Remove to a plate.
  3. Add leek, carrot and garlic to pot; sauté for 5 minutes. Stir in sun-dried tomatoes and flour; cook for 1 minute. Stir in broth, wine and balsamic vinegar; bring to a boil.
  4. Nestle ribs into pot and transfer to oven; cook, covered, for 1 hour. Uncover and cook for 1 to 1 1/2 hours, turning ribs occasionally. (Skim any accumulated fat offff the surface of the sauce as desired.)
  5. To Serve: Meanwhile, boil gnocchi in salted water according to package directions; drain well.
  6. Heat butter in a large, nonstick skillet set over medium heat. Add garlic and sauté for 1 minute. Add gnocchi in a single layer. Top with spinach; cover and cook for
  7. 3 minutes.
  8. Uncover and toss gnocchi and spinach until wilted; divide between serving bowls. Top each portion with a rib and spoon over sauce to taste.
Adapted from Winexpert
Adapted from Winexpert
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