- 4
Ingredients
- FOR THE SAUCE:
- 2 tbsp. kosher salt
- 2 tbsp. paprika
- 1 tbsp. garlic powder
- 2 tsp. black pepper
- 2 tsp. dried oregano
- 1 1⁄2 tsp. cayenne
- 4 lb. bone-in beef short ribs
- 2 tbsp. canola oil
- 2 medium carrots, diced
- 2 medium onions, diced
- 3 tbsp. manioc (tapioca)starch or corn starch
- 2 tbsp. tomato paste
- 2 cups red wine
- 8 sprigs thyme
- 2 cups beef stock
- 2 cups heavy cream
- FOR THE GNOCCHI:
- 3 large ripe plantains
- 1 medium russet potato, peeled and cut into 1" pieces
- Kosher salt, to taste, plus 1 tsp.
- 1 cup yucca flour, plus more as needed (substitute Wondra)
- 1 ⁄2 cup manioc (tapioca)starch or corn starch
- 1 cup grated Parmesan
- 1 ⁄4 tsp. freshly ground white pepper, plus more to taste
- 1 egg
- Pinch of freshly grated nutmeg
Preparation
Step 1
Make the sauce: Combine salt, paprika, garlic powder, pepper, oregano, and cayenne in a bowl; rub spice mixture over ribs to coat completely. Heat oil in an 8-qt. Dutch oven over medium. Working in batches, brown ribs on all sides, 18-20 minutes. Transfer to a plate and set aside.
Heat oven to 350°. Discard all but 2 tbsp. of the fat from the pan, and return to medium. Add carrots and onions; cook, stirring often, until onions are translucent, about 10 minutes. Add manioc starch and stir to coat; cook 1 minute. Stir in tomato paste and cook until slightly caramelized, 2-3 minutes. Whisk in wine and cook until slightly thickened, 6-8 minutes; add stock and thyme and bring to a simmer. Return ribs to the pot, cover and transfer pan to the oven. Cook, turning every hour or so, until ribs are very tender, about 2 1⁄2-3 hours. Transfer ribs to a bowl and let cool slightly. Discard bones and shred meat; set aside.
Bring cream to a boil in a 2-qt. saucepan. Reduce heat and cook until reduced to 1 1⁄2 cups, about 10 minutes; keep warm. Strain short rib sauce and add to cream; return rib meat to sauce and keep warm.
Make the gnocchi: Peel plantains and cut lengthwise into quarters; cut away black seeds down center of each quarter and discard (seeds will discolor gnocchi). Combine plantains, potato, and salt in a 4-qt. saucepan and cover with 5 cups water. Bring to a boil and cook until potato is tender, 12-15 minutes. Drain, let cool slightly, and rice plantains and potato into a bowl. Add 1 tsp. salt, yucca flour, manioc starch, 1⁄2 cup Parmesan, white pepper, egg, and nutmeg; using a fork, stir until dough forms. Transfer dough to a lightly floured work surface; knead briefly to combine. Divide the dough into 8 portions. Roll each portion into a 3⁄4”-thick rope; cut ropes into 1" pieces. Transfer to a lightly floured rimmed baking sheet, loosely cover with a damp towel and set aside.
Bring a large pot of salted water to a boil, and working in batches, add gnocchi and cook until just tender, about 2 minutes. Using a slotted spoon, transfer gnocchi to sauce and toss until evenly coated. Divide between bowls and top with remaining Parmesan.