Please enter the email you’re using for this account.
Pulled beef made its debut a few years ago and still appears often on our table as it’s just comfort, happy food at its best. For Yom Tov, those same rich flavors get dressed up by serving it over trendy gnocchi (any kind—potato, cauliflower, spelt). It’s make-ahead-friendly and can be prepared with Yom Tov short ribs or a less-expensive chuck roast. I do like to give it a drizzle of truffle oil for extra flavor and richness and a sprinkle of Himalayan sea salt, and while they are truly optional, it gives it that Yom Tov fancy feel.
2 and 1/2 pounds bone-in short ribs or 1 (3-pound) chuck roast
1 teaspoon kosher salt + more for seasoning
1/2 teaspoon freshly ground black pepper + more for seasoning
2 tablespoons Tuscanini Extra-Virgin Olive Oil
2 stalks celery, diced
2 medium carrots, diced
1 medium onion, diced
1 (6-ounce) can tomato paste
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
2 cups beef stock, such as Manischewitz
1 teaspoon dried thyme
2 bay leaves
1 (16-ounces) package frozen potato gnocchi, such as Tuscanini
chopped parsley
Preheat the oven to 350 degrees Fahrenheit.
Season ribs with salt and freshly ground pepper. Heat oil in a large Dutch oven over medium-high heat. Add the short ribs and brown them on all sides. Remove from the pan and set aside.
To the same pot, reheat oil and accumulated fat from browning the ribs (if it is in excess of three tablespoons, discard some of the oil/fat). When oil is hot, add the celery, carrots and onion and season with salt and pepper. Reduce the heat to medium and cook until softened, about 10 minutes, stirring frequently.
Stir in the tomato paste and cook for one minute, then add the red wine and beef stock. Bring the mixture to a boil.
Return the ribs to the pot and add the thyme and bay leaves. Cover and transfer to the oven.
Bake for two and a half to three hours.
Remove the meat from the liquid. Discard bay leaves and skim fat off the top of the braising liquid. Shred the meat, discard the bones and return the meat to the sauce.
Prepare the potato gnocchi according to the package instructions (you may want to sear them after boiling to give the gnocchi a little brown color and texture and prevent gumminess).
Toss some of the gnocchi with pan juices. Top with shredded meat and more pan sauce. Sprinkle with parsley and drizzle with truffle oil, optional. Serve warm.
Photography and Styling by Chay Berger
Table Setting by Chanie Weinberg
How Would You
Rate this recipe?
Please log in to rate
Reviews