Chef Joe Cipro's Recipe Of The Week

Potato Gnocchi With Braised Short Rib




Ingredients (serves 4)
4 baking potatoes
1 lb beef short rib
2 egg yolks
1 1/2 c all-purpose flour
3 c red wine
1 carrot
1 onion
1 bay leaf
2 sticks celery
2 cloves garlic
2 c demi-glace
2 oz shaved Parmesan cheese
3 oz butter
Salt and pepper to taste

Directions
Begin by setting an oven to 325. This recipe takes time, so you will need to devote a good part of the day to getting it right.

Start by heating a large, deep pan to braise your short ribs in. Rough chop the carrots, onions, garlic, and celery, then begin searing the short ribs on each side to form a crust. Add the chopped vegetables along with the bay leaf, wine, and demi-glace.

Bring to a boil the braise in the oven at 325 for three and a half hours. At the same time, allow your potatoes to bake in the oven for two hours.

When they are done, begin to boil a pot of water, then split the potatoes with a knife and push the inside of the potato out, leaving the skin behind. Dust a large flat surface with the flour, place the potato on the flour, and mix the egg, flour, and potato together with your hands and knead like dough.

When you have a nice, uniform ball of dough, cut it into four equal pieces. Roll each piece out into a long tube and cut into one-inch pieces. When this is done, cook the gnocchi in the boiling water for two minutes. When they are done cooking, place them directly into an ice bath. Strain the gnocchi and hold in the fridge until the short rib is done.

When the meat is done, remove it from the liquid and strain all the vegetables out of the liquid. Heat the butter and a cup of water in a sauté pan. Once it boils and becomes a nice, thick, buttery liquid, add the gnocchi and let them sit in the salted butter liquid. Spoon some gnocchi and liquid into a bowl. Shred the short rib and place on top of the gnocchi with some of the braising liquid and some shredded Parmesan cheese. Enjoy!