Ingredients:

For the Beef Short Ribs:

• 4 beef short ribs, bone-in

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 cup red wine

• 2 cups beef broth

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 2 bay leaves

For the Gnocchi:

• 1 lb (about 450g) potato gnocchi (fresh or high-quality store-bought)

• Salted boiling water (for cooking gnocchi)

For the Bechamel Sauce:

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk

• Salt and white pepper, to taste

• 1/4 teaspoon freshly grated nutmeg

For Topping:

• 1 cup Gruyere cheese, grated

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef Short Ribs:

Preheat the oven to 325°F (163°C).

Season the beef short ribs generously with salt and black pepper.

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove from the pot and set aside.

In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Cook until softened.

Deglaze the pot with red wine, scraping up any browned bits from the bottom.

Return the short ribs to the pot, add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.

Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the short ribs are tender and falling off the bone.

2. Prepare the Gnocchi:

Cook the gnocchi in salted boiling water according to the package instructions. Drain and set aside.

3. Make the Bechamel Sauce:

In a saucepan, melt butter over medium heat. Add flour and whisk constantly to form a roux.

Gradually add milk, whisking continuously to avoid lumps.

Cook the sauce until it thickens, and then season with salt, white pepper, and freshly grated nutmeg.

4. Assemble the Dish:

Remove the short ribs from the braising liquid. Discard the herbs and shred the meat using two forks.

Mix the shredded beef with the cooked gnocchi.

Place the beef and gnocchi mixture in a baking dish.

Pour the prepared bechamel sauce over the beef and gnocchi, ensuring an even coating.

Sprinkle Gruyere cheese over the top.

5. Bake:

Preheat the oven broiler.

Place the baking dish under the broiler for 3-5 minutes or until the cheese is golden and bubbly.

6. Garnish and Serve:

Garnish the Beef Short Rib and Gnocchi Bake with chopped fresh parsley.

Serve the dish hot, ensuring each portion has a mix of beef, gnocchi, and creamy bechamel.

Optional Tips:

For an extra layer of flavor, you can add a splash of the braising liquid to the bechamel sauce.

Consider adding a touch of truffle oil or truffle salt to the dish for a luxurious aroma.

This Beef Short Rib and Gnocchi Bake offer a combination of tender, succulent beef, pillowy gnocchi, and a rich, creamy bechamel sauce, creating a sophisticated and memorable dining experience. Enjoy this delightful dish!