INGREDIENTS:
FOR THE SAUCE:
2 tbsp. kosher salt
2 tbsp. paprika
1 tbsp. garlic powder
2 tsp. black pepper
2 tsp. dried oregano
1½ tsp. cayenne
4 lbs. bone-in beef short ribs
2 tbsp. canola oil
2 medium carrots, diced
2 medium onions, diced
3 tbsp. manioc starch
2 tbsp. tomato paste
2 cups red wine
8 sprigs thyme
2 cups beef stock
2 cups heavy cream
FOR THE GNOCCHI:
3 large ripe plantains
1 medium russet potato, peeled and cut into 1" pieces
Kosher salt, to taste, plus 1 tsp.
1 cup yucca flour, plus more as needed
½ cup manioc starch
1 cup grated Parmesan
¼ tsp. freshly ground white pepper, plus more to taste
1 egg
Pinch of freshly grated nutmeg
DIRECTIONS:
1. Make the sauce: Combine salt, paprika, garlic powder, pepper, oregano, and cayenne in a bowl; rub spice mixture over ribs to coat completely. Heat oil in an 8-qt. Dutch oven over medium. Working in batches, brown ribs on all sides, 18-20 minutes. Transfer to a plate and set aside.
2. Heat oven to 350°. Discard all but 2 tbsp. of the fat from the pan, and return to medium. Add carrots and onions; cook, stirring often, until onions are translucent, about 10 minutes. Add manioc starch and stir to coat; cook 1 minute. Stir in tomato paste and cook until slightly caramelized, 2-3 minutes. Whisk in wine and cook until slightly thickened, 6-8 minutes; add stock and thyme and bring to a simmer. Return ribs to the pot, cover and transfer pan to the oven. Cook, turning every hour or so, until ribs are very tender, about 2½-3 hours. Transfer ribs to a bowl and let cool slightly. Discard bones and shred meat; set aside.
3. Bring cream to a boil in a 2-qt. saucepan. Reduce heat and cook until reduced to 1 ½ cups, about 10 minutes; keep warm. Strain short rib sauce and add to cream; return rib meat to sauce and keep warm.
4. Make the gnocchi: Peel plantains and cut lengthwise into quarters; cut away black seeds down center of each quarter and discard (seeds will discolor gnocchi). Combine plantains, potato, and salt in a 4-qt. saucepan and cover with 5 cups water. Bring to a boil and cook until potato is tender, 12-15 minutes. Drain, let cool slightly, and rice plantains and potato into a bowl. Add 1 tsp. salt, yucca flour, manioc starch, ½ cup Parmesan, white pepper, egg, and nutmeg; using a fork, stir until dough forms. Transfer dough to a lightly floured work surface; knead briefly to combine. Divide the dough into 8 portions. Roll each portion into a ¾”-thick rope; cut ropes into 1" pieces. Transfer to a lightly floured rimmed baking sheet, loosely cover with a damp towel and set aside.
5. Bring a large pot of salted water to a boil, and working in batches, add gnocchi and cook until just tender, about 2 minutes. Using a slotted spoon, transfer gnocchi to sauce and toss until evenly coated. Divide between bowls and top with remaining Parmesan.
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