Italian Short Ribs with Gnocchi
A rich and savory ragu served over gnocchi. This braised short rib ragu is a delicious sauce with incredibly tender shredded short ribs.
Servings: 8 servings
Calories: 369kcal
Cost: $30
Equipment
- 1 5-6 qt dutch oven
Ingredients
- 2.5 lbs bone in short ribs
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 oz can whole plum tomatoes
- ¾ cup red wine
- 2 tablespoon tomato paste
- ¼ cup chopped pancetta
- 1 teaspoon kosher salt
- 1 handful basil
- crushed black pepper
- 1 lb gnocchi
Instructions
- Take the short rib out of the refrigerator 30 minutes ahead of time. Season both sides with salt and pepper. Heat the dutch oven to medium-high heat and add olive oil. Sear the short ribs on all sides for 1-2 minutes until they have a golden brown crust. Set them aside. Preheat the oven to 325℉.
- Lower the heat to medium. Add the pancetta and saute until golden brown, about 5-7 minutes. Remove and set them aside. Remove some of the oil remaining. Leave about 2 tablespoon of oil.
- Add the carrots, onions, and celery. Saute for 5-8 minutes or until they begin to soften. Stir in the garlic and saute for 1-2 more minutes. Then add tomato paste and combine. Saute for another 3 minutes. Add the red wine and simmer for 5 minutes.
- Once the wine is reduced by about half, add in the whole plum tomatoes, crushing them by hand or pulsing them in a food processor. Bring the tomatoes to a simmer. Add the basil. Then place the short ribs in the sauce, buried about halfway. Cover the pot, and place it in the oven for 2 hours. Stir after an hour. Then remove the cover and continue cooking for 30-45 more minutes. Once the short rib is fork-tender, remove the pot from the oven.
- Remove the short ribs and place them into a bowl. Use two forks to shred the meat. Once completely shredded, return to the pot and mix with the sauce.
- Bring a pot of water to a boil. Add your gnocchi and cook as directed.
- Add some sauce and the gnocchi to a pan on medium heat. Bring the sauce to a simmer, combine with the gnocchi, and serve with extra sauce on top!
Video
Notes
- Don't move the short ribs while searing. Let them sit there until the crust develops. The more you move them, the more steam you will create, which will toughen the meat.
- Don't completely submerge the meat in the sauce. If you don't use a big enough pot, the meat will be completely submerged and will not braise. You want the meat to only be halfway into the sauce.
- Check the short ribs after 1 hour of being covered to stir. Then check again after 30 minutes of having the cover off for tenderness.
Nutrition
Calories: 369kcal | Carbohydrates: 32g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 775mg | Potassium: 819mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2843IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 6mg
