#redwinebraised

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

These savory red wine braised short ribs are a perfect pairing for a bold Cabernet Sauvignon. The rich flavors of the wine complement the tender, succulent meat, creating a luxurious dining experience.

Ingredients: 4 lbs beef short ribs. 2 cups red wine preferably Cabernet Sauvignon. 2 cups beef broth. 1 onion, chopped. 4 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 2 tbsp tomato paste. 2 tbsp olive oil. 2 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove and set aside. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaves, and return the short ribs to the pot. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Remove the short ribs from the pot and strain the cooking liquid, discarding the solids. Skim off any excess fat from the liquid and reduce it over medium heat until slightly thickened. Serve the short ribs with the reduced sauce.

Prep Time: 20 minutes

Cook Time: 180 minutes