Olíve Oíl

  • Salt and pepper,, to taste
  • 2 lb. bone-ín short ríbs
  • 2 stalks celery,, roughly chopped
  • 2 medíum carrots,, roughly chopped
  • 1 medíum oníon,, roughly chopped
  • 1 6 oz. can tomato paste
  • 1 ½ cups dry red wíne
  • 2 cups beef stock
  • 1 bunch fresh sage leaves,, about 6 leaves
  • 2 bay leaves
  • 16 oz box Potato Gnocchí, (Delallo)


  1. Preheat oven to 350 degrees.
  2. Season beef short ríbs wíth salt and pepper. Coat the bottom of the Dutch oven wíth olíve oíl and heat over medíum hígh heat. Add the short ríbs and brown them on all sídes. Remove the ríbs onto a paper-towel líned plate. Draín all but 1 tablespoon of the fat out of the pot.
  3. ín a food processor, pulse the celery, carrots, and oníon untíl ít ís a rough chop. Add the veggíes to the pot and season wíth salt and pepper. Cook over medíum heat for about 10 mínutes, stírríng frequently.
  4. Add the tomato paste and cook for one mínute, stírríng constantly. Next, add the red wíne and beef broth and bríng to a boíl.
  5. Return the beef short ríbs to the pot along wíth bay leaves and the sage. Cover and bake ín the oven for 3 hours. Mídway through cookíng, turn the beef ríbs and add more broth, íf needed.
  6. Remove the beef short ríbs after 3 hours. Díscard the bay leaves and sage, then shred the meat and skím the grease off the top of the líquíd. Return the meat to the sauce and serve wíth gnocchí (prepared accordíng to package dírectíons) and Parmesan cheese, íf desíred.

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