Beef Shortribs!!!! and Paramesan Gnocchi

Executive Chef Justin Dain, whose amazing shortribs are a perrenial favorite, has decided to start sharing some of his hoard of recipes.

Reluctant Panther Boneless Beef Shortribs with Scallion and Parmesan Gnocchi

Shortribs:

4 pounds boneless short ribs
3 cups red wine
8 cups Veal Stock (or beef broth)
1 medium white onion
2 stalks celery
1 large carrot
8 cloves of garlic
1 tablespoon Chinese five spice
Salt and pepper to taste

In a large pot, sear short ribs in 1 tablespoon olive oil. Once browned on both sides add celery, carrot, onion and garlic and cook until vegetables are slightly brown. Deglaze pan with 3 cups of red wine and cook until reduced by half. Add veal stock and cover for 2 hours. After 2 hours take the cover off and let the sauce reduce to a thickened consistency, cooking an additional 2 hours. Check ribs to make sure they are very tender and almost falling apart.

Parmesan Gnocchi:

½ pound unsalted butter

2 cups water

1 tablespoon salt

10 ounces of all-purpose flour

1 cup parmesan cheese

8 eggs

Bring water, butter and salt to a boil. Add flour and stir until fully incorporated. Place mixture in a KitchenAid mixer with the paddle attachment. Add parmesan cheese and mix for 30 seconds. Slowly add the eggs one at a time. Place mixture in a piping bag with a large plain tip. Pipe small amounts of the mixture into salted boiling water. Cook each batch for 1 minute.

Parmesan cream sauce:

2 cups heavy cream

½ cup Parmesan cheese

2 tablespoons cornstarch

½ cup of water

Mix the cornstarch and water. Bring the heavy cream to a boil and slowly add the cornstarch mixture until thickened. Take off heat and add parmesan cheese and adjust seasoning with salt and pepper. For garnish grill 1 scallion for each plate!

Enjoy!