Do you have that magical meal that you just crave—the one you want simmering on your stove top, the one you dream of someone making for you so you don’t have to do the dishes, or the one you impress you husband with for date night in because sweat pants go really great with wine right?

Ok I have lots of those dreamy, magical meals probably because I just love to eat—pretty, tasty foods that is!

Let me tell you, this short rib, red wine bolognese with grain-free pasta noodles and heaps of salty parmesan shavings will not disappoint.  Your friends will love you and your husband or lover will tell you it’s the best meal ever, just saying!

Want to know something great? I kind of am in love with this green Staub pan—but the best part is that it is so heavy, so if you are making this dish you don’t really need to work out, because lifting it is a workout in itself!  Ok blogging and food photography is like going to the gym—really it is, if anyone ever wants to come clean my kitchen!

But really, I have just a few pans, and I use them all the time! None of these fancy new plug in the wall style pans for me, just a good old fashioned pan, plus I promise cooking in an actual pan makes your food taste way better!

I have been making this recipe for a few years now and holding onto it for something special, but decided I had to share it with you all because it was just too good to be true!

So make this short rib, red wine bolognese and be happy! Make it and share, serve it to friends or for a special date night in, or just for yourself!

Gluten Free Red Wine Braised Short Rib Bolognese

serves 3-4

Ingredients

• 2 tbsp butter or ghee
• 2 lbs boneless beef short ribs
• 1 1/2 tsp Celtic sea salt
• 1 large sweet yellow onion, thinly sliced
• 10 cremini mushrooms, thinly sliced
• 3 cloves garlic, crushed
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• few cracks fresh black pepper
• 1 cup good red wine, merlot or cabernet
• 1 15 oz can tomato sauce (check your ingredients!)
• 1 package Cappellos grain-free fettuccine, or serving noodle of choice
• parmesan shavings, to garnish

Directions

• Warm a dutch oven to medium heat over the stove.  Melt the butter in the bottom of the pan.
• Season both sides of the short ribs with salt.
• Sear the short ribs for a total of 4 minutes, 2 minutes per side.  Remove from the pan and set aside.
• Add in the onions, mushrooms, garlic, rosemary, time and black pepper sautéing for about 5 minutes or until fragrant.
• Reduce the stove top heat to the lowest possible setting.
• Pour in the wine and scrap up any crispy bits from the bottom of the pan.  Stir in the tomato sauce.
• Add the short ribs back into the pan, nestling them to the bottom and covering with the onion, mushroom and wine sauce.  Place the lid on the pan.
• Simmer on low (super low heat!) for about 5 hours or until the meat shreds apart easily with a fork.  If it doesn’t shred apart easily, cook for 30 minutes longer until it does!
• Serve over Cappellos grain-free fettuccine or any gluten/grain free noodles of choice or just in a big bowl topped with parmesan like I prefer!