Gnocchi with short rib ragù


  • Serves 8 people

This braising technique is adapted from Paul Bertoli in Cooking by Hand. The flavour is intense. You'll need to begin this recipe a day ahead.

  • 4 beef short ribs (about 400gm each)
  • 500 ml red wine
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 1 each carrot and celery stalk, coarsely chopped
  • 2 tbsp tomato paste
  • 2 litres (8 cups) beef stock
  • 800 gm canned whole tomatoes
  • 4 rosemary sprigs
  • 1 fresh bay leaf
  • To serve: finely grated pecorino pepato
  • To serve: 1 quantity gnocchi
01   Place beef ribs in a single layer in a non-reactive container that fits ribs snugly, add wine, cover and refrigerate overnight.
02   Preheat oven to 150C. Heat oil in a casserole over medium heat, remove ribs from wine (reserve 250ml), pat dry on absorbent paper and cook, turning occasionally, until golden (5-7 minutes). Remove ribs and set aside, reduce heat to low, add vegetables and tomato paste and stir occasionally until tender (12-15 minutes). Add reserved red wine and cook until reduced by half (5-7 minutes), scraping residue as you go, then add half the stock one cup at a time, reducing completely after each addition (10-12 minutes). Add tomato, rosemary, bay leaf, remaining stock and ribs, cover and roast in the oven, turning ribs occasionally, until meat is falling from the bone (4-6 hours). Coarsely shred meat with a fork (discard bones and rosemary stalks), season to taste and serve tossed with gnocchi and scattered with pecorino pepato.
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