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In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Charles Barrett from Hyde Away Inn & Restaurant prepares braised beef short ribs and potato gnocchi.

Click here for Chef Charles Barrett's Profile

Braised beef short ribs with aromatic root vegetables and potato gnocchi.

4 beef short ribs
1 cup diced carrots
1 cup diced parsnip
1 cup diced white onion
1/2 cup diced celery
5 whole cloves garlic
1/2 cup red wine
Salt and pepper to taste
3 Idaho potatoes
1-cup flour
1 egg

In a hot Dutch oven add about 2 t olive oil. Brown short ribs in oil on all sides and remove from pan discard fat from pan and add carrots, parsnip, onions and celery. Caramelize vegetables and add red wine, reduce by half. Return short ribs to pan and add enough water to cover ribs by about half. Cover and put Dutch oven in oven on 350 degrees. Cook until ribs are fork tender. Remove ribs from pan and skim fat from braising liquid. Reduce liquid until a rich sauce is achieved.

For gnocchi:
Boil or steam peeled potatoes until cooked almost all the way through, mash or put through ricer. Add egg and flour and mix until uniform dough is achieved. On a floured table roll dough by hand in a long "snake". Cut into one-inch pieces. Place pieces of dough on the back of a fork and roll off with your thumb. Add gnocchi to boiling water for about one minute or until they float. Remove from boiling water and mix in a bowl with 1/2 cup braising liquid from short ribs. Put gnocchi in the bottom of a serving dish top with short ribs and pour remainder of braising liquid over the top. Pairs well with a peppery merlot.