Short Ribs & Wild Rice Spaetzle

2 tbsp canola oil
2 lbs bone-in beef short ribs
1 bottle dry red wine
1 large onion, chopped
1 bag frozen Green Giant® Roasted Carrots
1 head garlic, whole and unpeeled
3 stalks fresh rosemary
½ cup dried cherries
4 cups beef stock

Spaetzle:
4 cups water
3 cups cooked wild rice, divided
3 eggs
1 cup flour
½ tsp salt

In Dutch oven, heat canola oil on high; sear ribs 5 minutes per side. Reserving drippings, remove ribs from pan; set aside. In same pan, add remaining ingredients except stock. Bring to a boil. Add ribs; reduce heat. Simmer covered 4-6 hours; turn ribs every hour. Reserving liquid, remove ribs; place on baking sheet. Broil 5 minutes each side. Cool slightly; shred and set aside. Strain liquid, discarding solids. In large stock pot, place strained liquid and beef stock; bring to a boil. Over medium heat, cook liquid 30-45 minutes, stirring occasionally, until sauce is ¼ its original volume; set aside.

In a large saucepan, bring 4 cups water to a boil. Add 2 cups cooked wild rice; simmer 30 minutes (wild rice will double and become very soft). Drain; cool and puree in food processor. Add eggs; blend thoroughly. Add flour to form dough. Bring stock pot of water to rolling boil; add salt. Drop dough through spaetzle maker or press through large holes in a colander into boiling water. Return to boil; cook 1 minute. Scoop spaetzle out of water; place in single layer on baking sheet. Mix with remaining wild rice; place mixture on serving plates. Top with beef; spoon sauce on top.

Recipe compliments of the Minnesota Cultivated Wild Rice Council