Tomatador Shredded Short Ribs
Rated 5.0 stars by 1 users
Category
Main Course
Servings
2
Prep Time
10 minutes
Cook Time
4 hours
Comforting, elegant, and built for slow, cozy cooking, this braised short rib gnocchi is pure cold-weather magic. Tender beef short ribs are slowly braised with aromatics, tomato paste, and wine until fall-apart rich, then folded into pillowy gnocchi and finished with nutty brown butter. It’s the kind of dish that feels restaurant-worthy but deeply homey—perfect for a relaxed dinner that still makes a statement.
Author:Chef Tony
Ingredients
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2 beef short ribs, bone-in
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Spiceology Tomatador Seasoning, to taste
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Neutral oil for pan
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½ cup large onion, diced
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1 cup carrots, diced
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1 cup celery, diced
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4 garlic cloves, smashed
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1 Tbsp tomato paste
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1 cup dry red wine
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3-4 cups beef stock
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1 bay leaf
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12 oz prepared gnocchi
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10 Tbsp brown butter
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Black Pepper, Extra Coarse
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Parmigiano Reggiano, garnish
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Red wine reduction, optional garnish
Directions
Season short ribs generously on all sides with kosher salt and black pepper.
Heat neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Sear short ribs on all sides until deeply browned; remove and reserve.
Reduce heat to medium and add onion, carrots, and celery to the pot.
Cook vegetables, stirring occasionally, until softened and lightly caramelized.
Add garlic and tomato paste; cook 1–2 minutes until fragrant and brick red.
Deglaze the pot with red wine, scraping up browned bits from the bottom.
Reduce wine by approximately half.
Add beef stock, Tomatador seasoning, and bay leaf to the pot.
Return short ribs to the pot; liquid should cover ribs about ¾ of the way.
Cover and braise in a 275–300°F oven for 3–3½ hours until fork-tender.
Remove from oven and allow ribs to cool in the braising liquid.
Once cool, remove ribs, discard bones and excess fat, and reserve meat for gnocchi.
Finishing the Dish
Bring a wide pot of well-salted water to a gentle boil.
Cook gnocchi according to package directions.
Transfer gnocchi directly to a warm sauté pan using a slotted spoon.
In a separate pan, melt butter over medium heat.
Cook butter until foamy and nutty brown.
Add a couple tablespoon of pasta cooking water to stop browning and emulsify the butter.
Add warmed short rib filling to the brown butter.
Gently fold gnocchi into the sauce.
Add additional pasta water as needed to create a light, glossy sauce.
Season with black pepper and salt as needed.
Spoon gnocchi into warm serving bowls.
Garnish with crispy sage leaves, grated parmiagiano reggiano, and cracked black pepper.
Optional: drizzle with reduced red wine or balsamic before serving.
