This post has been sponsored by Revol. All thoughts and opinions are my own.
Braised Beef Short Ribs — a slow-cooked hearty ragu served with potato gnocchi.
One of the perks of writing a food blog is getting the opportunity to try new products in exchange for sharing my experiences with my readers. Through the Association of Food Bloggers I was introduced to Revol, a French company that produces ceramic cookware, and was given the opportunity to sample their new Revolution 2 Dutch Oven. When my sample dutch oven arrived, I got just a little bit giddy because it was so beautiful! I decided that I wanted to showcase something special in this pot, so Braised Beef Short Ribs with Gnocchi seemed like the perfect choice.
The Revolution Dutch oven, made entirely made of ceramic, is suitable for every heat source including induction, stove top, electric top, oven and microwave. It has a flat bottom that is compatible with every induction unit and a stainless steel handle. It is lighter than cast iron and performs in a similar way, except that it doesn’t need any special care or seasoning. And, it looks beautiful on my range!
Now about this ragu, start with about two pounds of beef short ribs. Season them with salt and pepper on all sides and then brown the ribs on all sides over medium-high heat until they are a nice dark caramel color.
A ragu is a meat-based dish that is normally served with pasta (in this case, gnocchi) and is made by simmering the meat, onion, carrots, and celery with spices in a broth. The broth for this recipe is a mixture of beef broth, red wine, and tomato paste.
After the ribs are browned, sauté the rough chopped veggies for about 10 minutes, or until very tender, then add the remaining ingredients for the broth.
Bring the mixture to a boil, nestle the beef short ribs into the pot, and toss in bay leaves and a fresh sage bundle. Cover the Dutch oven and place it in a 350-degree oven for three hours and let the magic happen! (Note: I was EXTREMELY happy that this cookware cleaned up like a breeze!)
Yields 4 servings
30 minPrep Time
3 hrCook Time
3 hr, 30 Total Time
- Olive Oil
- Salt and pepper, to taste
- 2 lb. bone-in short ribs
- 2 stalks celery, roughly chopped
- 2 medium carrots, roughly chopped
- 1 medium onion, roughly chopped
- 1 (6 oz.) can tomato paste
- 1 ½ cups dry red wine
- 2 cups beef stock
- 1 bunch fresh sage leaves (about 6 leaves)
- 2 bay leaves
- 16 oz box Potato Gnocchi (Delallo)
- Preheat oven to 350 degrees.
- Season beef short ribs with salt and pepper. Coat the bottom of the Dutch oven with olive oil and heat over medium high heat. Add the short ribs and brown them on all sides. Remove the ribs onto a paper-towel lined plate. Drain all but 1 tablespoon of the fat out of the pot.
- In a food processor, pulse the celery, carrots, and onion until it is a rough chop. Add the veggies to the pot and season with salt and pepper. Cook over medium heat for about 10 minutes, stirring frequently.
- Add the tomato paste and cook for one minute, stirring constantly. Next, add the red wine and beef broth and bring to a boil.
- Return the beef short ribs to the pot along with bay leaves and the sage. Cover and bake in the oven for 3 hours. Midway through cooking, turn the beef ribs and add more broth, if needed.
- Remove the beef short ribs after 3 hours. Discard the bay leaves and sage, then shred the meat and skim the grease off the top of the liquid. Return the meat to the sauce and serve with gnocchi (prepared according to package directions) and Parmesan cheese, if desired.
Original recipe from [Chez Spence| http://chezspence.com/tyler-florence-approved-parmesan-gnocchi-with-short-rib-ragu//" target="_blank" title="Chez Spence.]