Tomatador Shredded Short Ribs Recipe

Preheat the oven to 300°F (150°C).

In a large oven-safe pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the ribs and set aside.

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Add the red wine to the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Return the short ribs to the pot, then add the beef broth, thyme, and rosemary. Bring to a simmer.

Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the meat is tender and easily shredded.

Once cooked, remove the short ribs from the pot and shred the meat using two forks. Discard the bones and excess fat.

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.

In the pot with the remaining sauce, add the shredded short ribs and cooked gnocchi. Stir to combine and heat through for about 5 minutes.

Serve hot, topped with grated Parmesan cheese and fresh parsley.

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