I made this recipe at the beginning of the COVID19 pandemic because short ribs were one of the few meats I could find at the store in the middle of everyone’s panic shopping. I swore I wouldn’t panic shop, but everyone else did so I figured I better grab what I can while I can. So I did.
Olive oil
Salt and pepper
2 lbs bone in short ribs
2 stalks of celery, roughly chopped
2 carrots, roughly chopped
1 medium sweet onion, chopped
1 6 oz tomato paste
1 1/2 cups dry red wine
2 cups beef stock
Fresh sage leaves, about 6 leaves
2 bay leaves
16 oz box of gnocci (I didn’t have gnocci originally so I used red potatoes) 🥔
1. Preheat oven to 350.
2. Season short ribs with salt and pepper. Coat the bottom of a Dutch oven with olive oil and heat over medium high heat. Add short ribs and brown on all sides. Remove ribs and remove all but 1 T of fat.
3. In a food processor, pulse trinity into a rough chop. Add vegetables to the pot and salt and pepper. Stir frequently over medium heat for ten minutes.
4. Add the tomato paste and cook for one minute, stirring constantly. Add red wine and beef broth, bring to a boil.
5. Return short ribs to pot along with bay leaves and sage. Cover and bake in oven for 3 hours. Midway through cooking, flip ribs and add more broth if necessary.
6. Prepare gnocci according to package instructions. If using potatoes, add when adding short ribs.
7. Remove short ribs and discard bay leaves. Shred meat and skim grease from top of liquid. Return meat to sauce and serve with gnocci and Parmesan cheese.
