Braised Short Ribs with Spring Vegetables & Radish Garnish

For the Braised Short Ribs

• 2 lbs bone-in beef short ribs
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 ½ cups beef broth (gluten-free)
• 1 cup red wine (optional, or sub more broth)
• 2 sprigs fresh thyme
• Salt and pepper to taste

For the Vegetables & Gnocchi

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• ½ cup radish, thinly sliced
• 1 cup peeled, diced turnip or parsnip (roasted)
• 1 package gluten-free gnocchi (check for soy-free)
• Fresh parsley, chopped