Honey-Soy Braised Beef Short Rib Gnocchi

Honey-Soy Braised Beef Short Rib Gnocchi is a wonderful fusion of Eastern and Western culinary traditions. The dish brings together the tender, slow-cooked richness of braised beef short ribs with the delightful, pillow-like texture of gnocchi.

The beef short ribs are cooked slowly in a mixture of honey and soy sauce. Honey brings a natural sweetness which balances out the salty depth of the soy sauce. This creates a caramelized, umami-packed exterior on the ribs, while the interior becomes fork-tender and succulent.

Braising is a method that involves slow-cooking meat in a liquid, typically after searing it. The ribs are initially browned to develop flavor through the Maillard reaction, then cooked in the flavorful honey-soy mixture, often with additional aromatics such as garlic and ginger. The long cooking process breaks down the collagen in the ribs, making them melt-in-your-mouth tender.

Gnocchi have a soft and pillowy texture with a slightly chewy bite. Their mild flavor makes them an excellent canvas for absorbing the rich flavors of accompanying sauces or, in this case, the braising liquid-turned-demi-glace. While gnocchi can be simply boiled, pan-frying them after boiling gives a golden, crispy exterior, which adds another layer of texture to the dish.

Demi-glace is a rich, brown sauce traditionally made by reducing stock and brown sauce. In this dish, the braising liquid, already flavorful from the honey, soy, and beef juices, is further reduced, intensifying its flavors. Though you can leave it out, red wine adds even more depth, complexity, and richness to the sauce. This reduction process concentrates all the savory goodness, ensuring that the final sauce coats the gnocchi and beef beautifully.

The sweet and savory notes of the honey-soy braised beef provide a luscious counterpoint to the crisp yet tender gnocchi. The umami from the beef and the demi-glace, combined with the neutral canvas of the gnocchi, results in a well-balanced dish where every bite is a play on textures and flavors.

Sliced fresh green onions not only adds a pop of vibrant color but also introduces a subtle, crisp oniony flavor that cuts through the richness of the braised beef and demi-glace, providing a refreshing contrast and visual appeal. I had some leftover oyster mushrooms from a previous dish, so I pan fried those in vegetable oil and topped them with sea salt. This made for a great garnish, as it added depth of flavor and a new texture to the dish.

Honey-Soy Braised Beef Short Rib Gnocchi

5 from 1 vote

Cuisine: Asian, FusionDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

3

hours 

45

minutes

Total time

4

hours 

Honey-Soy Braised Beef Short Rib Gnocchi is a luxurious fusion dish where tender beef ribs, infused with a sweet and savory reduction, meet crispy gnocchi, all elegantly accented by the refreshing burst of green onion garnish.

Ingredients

• For the Honey-Soy Braised Beef Short Ribs

• 2 pounds 2 beef short ribs

• 1/2 cup 1/2 honey

• 1/2 cup 1/2 soy sauce

• 2 tablespoons 2 mirin or rice vinegar

• 2 cups 2 beef stock

• 5 cloves 5 garlic, minced

• 1 1 shallot, minced

• 2 tablespoons 2 ginger, grated

• 2 tablespoons 2 vegetable oil

• salt and ground black pepper, to taste

• 1 cup 1 red wine

• For the Gnocchi

• 16 ounces 16 potato gnocchi

• 2 tablespoons 2 vegetable oil

• salt and ground black pepper, to taste

• 4 4 green onions, thinly sliced

Equipment

• Dutch ovenBuy now
• Chef’s knifeBuy now
• Large potBuy now
• Frying panBuy now
• Cooking spoonBuy now
• Sauce panBuy now

Directions

• Braise Beef Short Ribs:
  Season the beef short ribs with salt and pepper. In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides, about 2-3 minutes per side.
  Remove the ribs and set them aside. In the same pot, add garlic and ginger and sauté for 1-2 minutes until aromatic. Add honey and soy sauce, stirring to combine. Return the short ribs to the pot and add the stock. Cover and transfer to a preheated oven at 300°F. Braise for 2.5 to 3 hours until the beef is fork-tender.
• Prepare Demi Glace:
  Pour the reserved braising liquid into a saucepan, and add the red wine. Bring the mixture to a boil, then reduce the heat and simmer. Let it reduce by at least half or until it reaches a syrupy consistency. Strain, if you wish, and set aside.
• Pan Fry Gnocchi:
  Bring a pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface. Drain and set aside. In a large frying pan, heat the extra virgin olive oil over medium-high heat.
  
  Add the al dente gnocchi in a single layer, ensuring they’re not overcrowded. Let the gnocchi cook without stirring for about 2-3 minutes, or until the underside turns golden brown. Then, give them a stir or flip and cook for another 2-3 minutes or until both sides are crispy and golden. Season with salt and ground black pepper to taste.
• Assemble:
  Gently shred the braised beef short ribs meat, discarding any bones and excess fat. On a bed of gnocchi in a serving dish or plate, top with the shredded beef short rib. Generously drizzle the demi glace over the gnocchi and beef. Garnish with chopped green onion.