Doesn't the name of today's recipe: "Italian Braised Beef Short Ribs With Gnocchi" sound elegant? Well, it tasted so good when I tried it a few days ago at our local grocery store, Publix. Every now and then they will be cooking up one of their Apron's meals and I'll grab the recipe. Each time I make one of the recipes it is easy, healthy, and very tasty. I also love the large recipe cards they give out - I just bring them home and put them in my recipe binder. I like this one because it's a crockpot recipe. Enjoy!
Ingredients
1 medium onion, thinly sliced
1/4 cup sun-dried tomato spread
1 (1.3-oz) packet Parma Rosa sauce mix, divided
1 teaspoon dried Italian seasoning
2 lb beef chuck short ribs
1 (24-oz) jar arrabbiata (or marinara) specialty pasta sauce, divided
1 (14-oz) can low-sodium beef broth, divided
1 (16-oz) package gnocchi pasta
1/4 teaspoon pepper
1 medium onion, thinly sliced
1/4 cup sun-dried tomato spread
1 (1.3-oz) packet Parma Rosa sauce mix, divided
1 teaspoon dried Italian seasoning
2 lb beef chuck short ribs
1 (24-oz) jar arrabbiata (or marinara) specialty pasta sauce, divided
1 (14-oz) can low-sodium beef broth, divided
1 (16-oz) package gnocchi pasta
1/4 teaspoon pepper
Prep
- Slice onion.
Steps
- Combine tomato spread, 1 teaspoon Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture (wash hands).
- Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH 4–6 hours (or LOW 6–8 hours) or until meat is tender.
- Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and Parma Rosa sauce mix until blended; add to slow cooker. Stir in gnocchi; cook 8–10 minutes or until pasta is tender. Serve.
