Red Wine Braised Short Ribs over Gnocchi

Preheat oven to 350F. Season ribs with salt. Heat 2 tbsp of oil in a Dutch oven over medium-high heat. Sear ribs all sides until golden. Remove. Reduce heat to medium and add onions, carrots, and garlic. Cook for 2 min. Add tomato paste and flour, stirring to coat. Add red wine to deglaze. Bring to a boil for 2 minutes. Add beef stock, rosemary, and thyme. Return ribs to Dutch oven. Season with salt and pepper. Cover and braise 2.5 hours. Remove from oven and let rest 20 min covered. Skim the fat off the top with a spoon. Shred ribs and remove bones and any chunks of fat.

For panko, heat butter and oil in a pan over medium heat. Add panko and toss until golden.

To serve, add a splash of reserved pasta water to shortribs/sauce to thin. Stir in gnocchi and serve topped with toasted panko and parsley.

Gnocchi: Pierce and bake potatoes at 400F for 1 hour or until fork tender. Cut in half, place in fridge to cool. Push through a potato ricer into shallow bowl. Add egg yolks and a pinch of salt. Stir with a fork until mixed and fully incorporated. Add the flour and mix with a fork until a crumbly dough forms. Use your hands to gently bring the mixture into a smooth dough ball. Transfer to a floured surface and knead until just incorporated. Cover and let rest for 20 min. Cut dough into 4 equal pieces. Roll into a rope that is roughly 3/4 inches thick. Cut into small pieces. Work in batches and keep dough covered. Lightly dust gnocchi with flour and Transfer to a floured baking sheet. Can also make ahead and freeze. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface.