Slow cooked short ribs shredded with cooked bacon and served over a bed of potato gnocchi.
Prep Time15 minutesminutes
Cook Time2 hourshours30 minutesminutes
Total Time2 hourshours45 minutesminutes
Yield 6servings
5 from 1 vote
Ingredients
2Tbspolive oil
2lbsboneless short ribscut into cubes
1/2lbbacondiced
1mediumyellow onionfinely diced
1mediumcarrotsliced
3clovesgarlicminced
1cupred wine
2cupsbeef stock
1can (14.5 oz)diced tomatoes
1cupkalestemmed and sliced
12ozgnocchifresh or frozen
grated Parmesan cheesefor topping
Instructions
In a large stockpot, heat the oil over medium heat. Season the short ribs with salt and pepper, to taste, and place in hot stockpot.
Cook, turning often, until browned on all sides. Remove from pot.
Add diced bacon to pot and cook, stirring occasionally, until browned and slightly crispy. Add diced onion, carrot, and garlic. Finish cooking until vegetables soften; about 5 minutes.
Add wine and cook, stirring occasionally until reduced by about half; about 5 minutes. Pour in beef stock and tomatoes then bring to boil.
Add short ribs back to pot, cover, and cook over low heat for about 2 hours until meat is fork-tender.
Once meat is cooked, shred with two forks and stir in kale. Let cook additional 5 minutes, or so, until kale is wilted.
While kale is cooking, use a medium saucepan to cook gnocchi according to package directions. Drain then stir into stockpot with short ribs.
Serve immediately topped with fresh grated parmesan cheese, if desired.