Best Way to Serve Short Ribs with Gnocchi?

[danielofthedale]

My girlfriends best friend and husband are coming to town this week. I want to make a nice dinner for us. I am planning on making some beer braised short ribs with some potato gnocchi. I was wonder what the best way to serve the short ribs would be with the gnocchi, on the bone or off?

Also was thinking of using a BDSA for the beer braise. Anyone have a good one to recommend or maybe another style like RIS or Barleywine?

 

[betarhoalphadelta]

For lunch today I was at a restaurant that served short ribs with pappardelle pasta. They were served shredded and bone-off. It was very, very tasty.

 

[Johnnyhitch1]

Love cross cut short ribs over rice.

Marinade the ribs in soy, rice vinegar, scallion, and ginger overnight and then grill them.

Cook as hot as you can and get the fat crispy, they cook very fast but i like mine well done i find medium cooked short ribs feel like blue cooked steak. Theres enough fat to provide moisture so i cook them well done.
Baste ribs with sauce last 5 minutes and serve over jasmine rice tossed with sesame oil and scallion.

Honestly one of the best dishes ive ever had in my life, had it from a korean friends mother and there is nothing like it.

Pair with a saision or belgian dubbel to help cut the fat in the palate.

Cheers!

 

[Craigmn]

Cook short ribs, cool. Reduce cooking liquid to syrup. Cook gnocchi and reheat rib, get a pan hot with butter and brown gnocchi. Take out gnocchi, more butter and brown Brussel sprouts, add chiffonade sage and gnocchi back. Pour in rib liquid. Toss toss toss. Into bowl, rib on top then mkre reduction. Restaurant dish, you're welcome.

 

[Rhumbline]

I vote for "bone in".

I'm doing braised short ribs for Christmas, but using red wine.

Season ribs with salt and pepper.
Sear them in a heavy cast iron pot.
halve a garlic bulb and add to the pot cut side down with a few tablespoons of tomato paste.
Stir in the tomato paste then add a bottle of red wine.
cover and cook for 3-4 hours at 325.
Squeeze the garlic out into the pan after removing the ribs, reduce, and pour sauce over the ribs.

Stolen from Gordon Ramsay.

 

[boscobeans]

I vote for "bone in".

I'm doing braised short ribs for Christmas, but using red wine.

Season ribs with salt and pepper.
Sear them in a heavy cast iron pot.
halve a garlic bulb and add to the pot cut side down with a few tablespoons of tomato paste.
Stir in the tomato paste then add a bottle of red wine.
cover and cook for 3-4 hours at 325.
Squeeze the garlic out into the pan after removing the ribs, reduce, and pour sauce over the ribs.

Stolen from Gordon Ramsay.

Great recipe +1

Serve on the rib. Makes the best presentation, meat comes off with just a fork and it shows you are serving ribs not just a braised hunk of chuck.

bosco

 

[danielofthedale]

Thanks for the great replies guys!

Cook short ribs, cool. Reduce cooking liquid to syrup. Cook gnocchi and reheat rib, get a pan hot with butter and brown gnocchi. Take out gnocchi, more butter and brown Brussel sprouts, add chiffonade sage and gnocchi back. Pour in rib liquid. Toss toss toss. Into bowl, rib on top then mkre reduction. Restaurant dish, you're welcome.

Craig that sounds amazing! I think I might try this.

 

[unionrdr]

This probably too late,but I like to use tomato paste thinned with some extra virgin olive oil to which I add minced garlic,tyme,marjoram,basil & oregano. cover & fridge the day before for the flavors to meld. Serve the gnocchi with browned garlic butter.