Spanish Short Rib with Saffron Gnocchi and Romesco Sauce

This Spanish Modern Short Rib with Saffron Gnocchi and Romesco Sauce is not just a meal; it’s an experience that combines rich flavors and exquisite presentation. The braised short ribs, slow-cooked to perfection, melt in your mouth, while the saffron gnocchi adds a luxurious touch and the vibrant romesco sauce brightens the plate. Perfect for a special occasion or a gourmet weekend dinner, this dish will impress guests and family alike.

With every bite, you will savor the well-balanced combination of tender meat, fluffy gnocchi, and a sauce that’s both nutty and tangy. It’s a feast for the senses—an elevated dish that brings a slice of modern Spanish fine dining right into your home without overwhelming you with complicated steps.

Recipe Snapshot

🍽 Serves: 4
🔥 Calories: 720 per serving
💪 Protein: 41g
🍞 Carbohydrates: 59g
🥑 Fat: 32g
⏱ Prep Time: 30 minutes
🍳 Cook Time: 5 hours

Ingredients

Braised Short Rib

• 2 lbs beef short rib (sub: beef chuck roast)
• 1 cup red wine (sub: beef broth)
• 1 cup beef broth (sub: red wine)
• 1 onion, diced (sub: shallot, diced)
• 4 cloves garlic, minced (sub: 1 tsp garlic powder)
• 2 cups beef stock (sub: chicken stock)
• 2 tbsp sherry vinegar (sub: red wine vinegar)
• 1 tsp pimentón (sub: smoked paprika)
• Salt and pepper to taste (sub: any other seasoning of choice)

Saffron Gnocchi

• 1 cup all-purpose flour (sub: semolina flour)
• 1 large egg (sub: flax egg)
• 1/4 cup ricotta cheese (sub: cream cheese)
• Pinch of saffron threads (sub: turmeric)
• Salt to taste (sub: any seasoning of choice)

Romesco Sauce

• 2 cups roasted red peppers (sub: canned red peppers)
• 1/2 cup toasted almonds (sub: pine nuts)
• 2 cloves garlic (sub: 1 tsp garlic powder)
• 2 tbsp sherry vinegar (sub: balsamic vinegar)
• 2 tsp pimentón (sub: regular paprika)
• 1/4 cup olive oil (sub: any vegetable oil)
• Salt to taste (sub: any seasoning of choice)

Garnish

• Fresh parsley, chopped (sub: cilantro)
• Microgreens (optional) (sub: baby spinach or arugula)

How to Make Spanish Modern Short Rib with Saffron Gnocchi and Romesco Sauce

Braised Short Rib:

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt and pepper. In a large pan, heat oil over medium-high heat. Sear the short ribs on all sides until browned, about 4 minutes per side.
3. Remove short ribs and set aside. In the same pan, add the diced onion and garlic, sautéing until fragrant and soft, around 3 minutes.
4. Deglaze the pan with red wine, scraping up any brown bits. Allow wine to reduce by half.
5. Add the seared ribs back into the pan with beef stock, sherry vinegar, pimentón, and salt and pepper to taste.
6. Cover the pan and transfer it to the oven. Braise for 4 hours, until the meat is fork-tender.

Saffron Gnocchi:

1. In a bowl, mix together the flour and saffron, creating a well in the center.
2. Add the egg and ricotta to the well, season with salt, and gently incorporate until a sticky dough forms.
3. Turn the dough onto a floured surface and gently knead until just combined. Be careful not to overwork the dough.
4. Divide into small pieces and roll into logs. Cut into bite-sized pieces and add to boiling salted water.
5. Cook until gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Romesco Sauce:

1. In a food processor, combine the roasted red peppers, toasted almonds, garlic, sherry vinegar, pimentón, and salt.
2. With the processor running, slowly drizzle in the olive oil until a smooth sauce forms. Adjust seasoning as needed.

Garnish:

1. Finely chop fresh parsley and set aside for garnish.
2. Optionally use microgreens for additional color and sophistication on plating.

Tips for Best Results

1. Use a wide white plate to enhance the visual appeal with architectural lines when plating the short rib and sauce.
2. Ensure to sear the short rib on all sides over high heat for maximum flavor before braising, as this will build depth in the dish.
3. When making the saffron gnocchi, ensure the dough is not overworked; just combine until sticky for the best texture.
4. Keep an eye on the braising temperature; ideal is low and slow, around 300°F (150°C), to render the fat without drying the meat.

Plating & Presentation

For the perfect presentation, use a wide, shallow white plate to create architectural lines. First, spoon a generous amount of romesco sauce in the center, then place the tender short rib on top. Arrange the saffron gnocchi artfully around the meat and drizzle additional romesco sauce for a pop of color. Finish with a sprinkle of chopped parsley and a few microgreens for sophistication.

FAQ

Q: Can I use chicken instead of beef in this recipe?
A: While beef is traditional for this dish, you could use chicken, but adjust the cooking time as chicken cooks faster.

Q: What can I substitute for saffron?
A: If saffron is unavailable, turmeric is a common substitute providing a similar color while imparting a milder flavor.

Q: Is romesco sauce only good for this dish?
A: No! Romesco sauce is versatile and pairs well with grilled vegetables, fish, and even as a dip for bread.

Q: How do I store leftovers?
A: Store the braised short ribs and sauces separately in airtight containers in the fridge for up to three days. Reheat gently before serving.

Final Thoughts

This Spanish Modern Short Rib with Saffron Gnocchi and Romesco Sauce is sure to be a showstopper at your next dinner party. The tender, fall-off-the-bone short ribs paired with the unique saffron gnocchi and rich romesco sauce create a stunning dish that will leave your guests raving. Don’t hesitate—experience the art of modern fine dining at home!

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.