Ingredients

The following ingredients have 4 Servings
  • 2 lb. bone-in short ribs
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery (diced)
  • 2 medium carrots (diced)
  • 1 medium onion (diced)
  • 1 6 oz. can tomato paste
  • 1 cup dry red wine
  • 2 cups beef stock
  • 1 bunch fresh thyme or sage leaves
  • 2 bay leaves
  • 1 16 oz. pkg. shelf-staple potato gnocchi
  • Freshly grated Parmesan cheese (for garnish)

Instruction

  • Preheat the oven to 350 degrees.
  • Pat the beef short ribs dry with paper towels, then season them on all sides with salt and freshly ground pepper.
  • In a large Dutch oven over medium high heat, heat the olive oil. Add the short ribs and brown them on all sides. Transfer the ribs onto a paper-towel lined plate.
  • Drain all but 1 tablespoon of the fat out of the pot. Add the celery, carrots, and onion and season with salt and pepper. Reduce the heat to medium and cook for about 10 minutes, stirring frequently.
  • Stir in the tomato paste and cook for one minute, then add the red wine and beef stock. Bring the mixture to a boil.
  • Return the beef short ribs to the pot and add the thyme and bay leaves (or sage). Cover and transfer to the oven.
  • Bake for 3 hours. Midway through cooking, turn the beef ribs and add more beef stock, if needed.
  • Remove the beef short ribs from the Dutch oven and discard thyme and bay leaves.Skim the grease off the top of the braising liquid and discard.
  • If desired, remove the meat from the bones and shred. Return the meat to the sauce.
  • Prepare the potato gnocchi according to the package instructions. Serve the shredded short ribs and sauce on top of the gnocchi, and garnish with Parmesan cheese, if desired.