Braised Short-Ribs with Ricotta Gnocchi

breathingandcooking.com

4 ½ pounds bone-in beef short-ribs (do not use boneless)

Kosher salt and fresh cracked pepper

Ricotta gnocchi

1 oz dried porcini mushrooms

2 Tbsp oil (I use avocado oil, use something with a high smoke point)

1 large onion, diced

2 medium carrots, diced

2 stalks celery, diced

3 large garlic cloves, smashed with the side of a knife, peeled and chopped

3 Tbsp tomato paste

1 Tbsp anchovy paste

1 ½ cups dry red wine (cabernet or pinot noir are good choices)

14 ounce can diced, fire roasted tomatoes with juice

1 Tbsp dijon mustard

1 Tbsp Worcestershire sauce

1 tsp EACH dried thyme and dried oregano

2 bay leaves

2 sprigs fresh rosemary, one left whole and one with leaves chopped

2 sprigs fresh thyme (optional)

4 cups chicken stock (bone broth if you have it)

Fresh parsley

Zest of one lemon

Shaved parmesan cheese

Directions at breathingandcooking.com

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