Meghan's Braised Short Ribs with Gnocchi:

Approximately 4.5 Pounds of Bone-In Short Ribs (Approximately 9)

3 Cups Beef broth

1.5 Cup Red Wine (merlot or cabernet sauvignon) 

4 Sprigs of Thyme 

1 Sprig of Rosemary

1 Large Onion, sliced

4 Cloves of Garlic, minced

1 Tablespoon Canola Oil

Salt

Freshly Ground Black Pepper

1 Package of Gnocchi 

1. Heat oven to 325 degrees. 

2. Generously salt and pepper all sides of the short ribs.

3. Using a deep Dutch oven, place over medium-high heat. Add oil and short ribs in one layer, leaving room between each and working in batches, if needed. Sear short ribs without moving for several minutes each side. This will take about 10-15 minutes total, depending on the number of short ribs.

4. Turn the heat to medium and add the onion and garlic around the short ribs. Let onions cook for about 5 minutes, until translucent. 

5. Add the liquid and bring to a simmer. 

6. Once the liquid comes to a simmer, add herb springs. Cover and place in the oven. Cook until the meat is very tender, approximately 2 - 2.5 hours. 

7. Remove meat from the oven and let it rest in a covered pan for 20 minutes before serving. 

8. Cook gnocchi as directed.

9. Pour half of the leftover juice (as Meghan refers to it as "liquid gold") from the Dutch oven into a small pot and add cornstarch/water combination to thicken up the sauce. Let simmer until liquid gold thickens.

10. Serve short rib and liquid gold over gnocchi, enjoy!