Wednesday - What's For Dinner? Italian Braised Beef Short Ribs with Gnocchi

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!

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


  • Slice onion.
  1. Combine tomato spread, 1 teaspoon Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture (wash hands).
  2. 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.
  3. 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.

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