Gnocchi with Slow Cooked Pork Rib Ragu

Since my gnocchi last month came out so good I decided to give it another go with a pork rib ragu this time. I saw the original recipe for the ragu {HERE} on a blog I love called Closet Cooking.

This recipe is RICH, and VERY flavorful! It melts in your mouth. LOVE!
Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 tablespoon olive oil
  • 3 pounds beef short ribs or pork ribs, 2-3 inches long
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 4 cloves garlic, chopped
  • 1 tablespoon anchovy paste
  • 1 cup red wine
  • 1 cup tomato puree
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • 1/2 teaspoon fennel seeds, ground
  • 1 piece parmigano reggiano (parmesan) rind, optional
  • 2 bay leaves
  • salt and pepper
  • 3 cups beef stock
  • 1 handful parsley, chopped
Directions
  1. Soak the mushrooms in 1/2 cup boiling water.
  2. Meanwhile, heat the oil in a pan over medium-high heat.
  3. Sear the short ribs until brown on all sides and set aside.
  4. Drain all but 2 tablespoons of the oil and fat from the pan and reduce to medium heat.
  5. Add the onions, celery and carrots and saute until tender, about 10-15 minutes.
  6. Add the garlic and anchovy paste and saute until fragrant, about a minute.
  7. Add the red wine and deglaze the pan.
  8. Add the ribs, the mushrooms and their liquid, tomato puree, tomato paste, Dijon mustard, Worcestershire sauce, oregano, thyme, rosemary, fennel, parmigano reggiano rind, bay leaves, salt and pepper and enough beef stock to cover the ribs.
  9. Bring to a boil, cover, and transfer to a preheated 350F oven and cook until the meet is falling off the bones, about 3 hours.
  10. Remove the beef from the pan, set aside to cool
  11. Puree the sauce.
  12. Pull the meet of the bone, shred it, return it to the sauce and simmer to thicken if desired.

     


Gnocchi Recipe
Ingredients
  • 1 pound russet potatoes, about 2 large ones
  • 1 egg, lightly beaten
  • 1/2 - 3/4 cups flour
  • 1/2 teaspoon salt
Directions
  1. Prick the potatoes a few times with a fork.
  2. Bake in a preheated 400F oven until tender, about an hour.
  3. Scoop the inside out of the potatoes and mash them.
  4. Mix in the egg and enough of the flour to form a soft dough that is not too sticky to work with.
  5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
  6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
  7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
  8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and drain 


Hanna

9 comments:

Heather :: AFD Jewelry :: said...

That looks seriously amazing! Wowza!!

Jake and Mandy said...

I live in Uruguay, South America. It is tradition here to eat gnocchi (we call them ñoquis) every 29th. They say it brings good luck. So you're just one day late of getting good luck. :)

Lindsay said...

PERFECTION! :)

3 Cupcakes said...

That looks absolutely delish! I would love to try that recipe for a special dinner for the hubby! :)

Melynda said...

Wow! What a great meal.

Candice said...

Oh this looks amazing! Just the thing for a winter's evening!

stephanie said...

mmm gnocchi is the key to my heart. one of my very favs! hope you had a great memorial day!

Sherlyn said...

wow! amazing pics!!

karen ~ lillybelle designs said...

This looks sooo yummy, I think I can actually smell it and taste it!!

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