Braised Short Ribs with Beet Gratin and Potato Gnocchi

I worked at the steakhouse for about a year and a half. Though I was only there for a short time, I learned a lot of valuable things. When I first started at the steakhouse, I started as a prep cook. One of the first cooking techniques that I learned was braising. We braised short ribs for our happy hour tacos and wagyu duo, as well as pork belly for the pork duo and instant bacon appetizer.

The process of braising includes searing the meat on both sides, creating a flavorful braising liquid, fully covering the meat with the braising liquid, and cooking the meat for hours until tender. By fully covering the meat with liquid and then having a top or foil for the pot,  the meat is kept moist and is protected from burning.

Short Ribs


Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, usually 1 to 2 inches. Short Ribs are a cut of meat that if eaten without braising first, would generally be tough. But when braised well it is the most beautifully tender piece of meat.


There is something pretty amazing about perfectly braised short ribs in a rich red wine sauce. A well braised short rib can be sliced with a fork like butter. If you have never tried it you need to, and now there is no excuse because I am providing you with a simple recipe that I always use. So here is the recipes for Red Wine Braised Short Ribs with Brown Butter Chive Potato Gnocchi and Beet Gratin with Beet Puree. I hope you enjoy this recipe as much as we did and remember to always stay hungry!



  • 5 pounds bone-in beef short ribs, bones and excess fat trimmed off
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped into large pieces
  • 3 medium carrots, peeled, chopped into large pieces
  • 2 celery stalks, chopped into large pieces
  • 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 8 sprigs Fresh Thyme
  • 2 fresh or dried bay leaves
  • 5 cloves of Garlic, smashed
  • 4 cups low-salt beef stock


  1.  Season the short ribs on all sides. Pour oil in a heavy lidded pot (such as a Dutch oven). Using medium high heat, sear all sides of the meat, taking your time to get each side caramelized. img_7753Remove meat from the pot and set aside img_7754
  2. Just like the meat, over medium high heat, sauté the onions, celery and carrots (mirepoix). Try to get a nice caramelization, almost charred, on the vegetables. Toss in the garlic, bay leaf and  thyme and move the mixture around for about a minute img_7755
  3.  To deglaze the pan, pour the bottle of red wine in with the mirepoix and stir around, making sure to scrape up all of the extra little bits of meat leftover from searing. Add the beef stock.img_7756
  4. Place the bones around the boarder and return the meat to the center of the pot, making sure to cover the meat with the liquid. Cover tightly with the lid or foil and bake in a 325 degree F oven for a minimum of 2 and a half hours or until whatever cut of meat you are using is tender.
  5. Remove remove the meat, and set aside. Remove the vegetables and discard. On the stove top simmer the sauce over medium heat until the sauce reduces by half and coats the back of a spoon.

Crispy Chive Potato Gnocchi in Sage Brown Butter

  • One 1-pound russet potato, baked and cooled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour, plus extra for dusting
  • 2 tablespoons chopped chives
  • 2 sticks of Butter
  • 5 Sage leaves
  1. To bake the potato, using a fork, prick the skin of the potato all over. Wrap the potato in foil and bake at 350 degrees F until tender, about 1 hour. Alternatively, pierce the potato all over with a fork and microwave on full power until tender, turning once, about 12 minutes.
  2. Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
  3. On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces.
  4. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer.
  5. In a frying pan over medium high heat melt the butter. Continue to mix around the butter until it starts to become light brown.
  6. Lay the gnocchi in the butter and add in the sage, and sear each side evenly to golden brown. Working quickly to prevent the butter from burning, or turn down the head to medium when searing. Give a quick mix and take off the heat.


For the recipe for the Beet Gratin visit

Beet Gratin

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