Beef Short Ribs with Charred Pepper Cream Gnocchi

• porciones: 4 servings
• tiempo activo: 45 minutes
• tiempo total: 3 hours 15 minutes

Ingredientes

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)

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)

Instrucciones

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.

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.

Add the remaining ingredients and bring to a simmer. Add the meat back in to the pot and add the lid.

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.

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.

Add the garlic and shallots and cook until fragrant, about 3 minutes.

Stir in the wine and cook until reduced by half, about 4 minutes.

Add the cream and peppers, reduce the heat to a simmer on medium low, cooking for about 10 minutes.

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.

Cook the gnocchi and drain. Add to the sauce and toss to coat.

Serve on a plate with a rib on top and a few shavings of parmesan and sprinkle of fresh thyme

Nutrición

• Tamaño de la Porción: 1 g
• Calorías: 856 kcal
• Grasa Total: 63 g
• Grasa Saturada: 32 g
• Grasa No Saturada: 26 g
• Grasa Trans: 1 g
• Colesterol: 235 mg
• Sodio: 602 mg
• Carbohidratos Totales: 29 g
• Fibra Dietética: 2 g
• Azúcares Totales: 2 g
• Proteína: 38 g