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Rate this recipe 4.3/5 (17 Votes)


  • 2 Pounds bone-in short ribs
  • 1 Tsp salt
  • 1 Tsp fresh cracked pepper
  • 2 Tsp vegetable oil
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 onion, chopped
  • 2 Tsp garlic, minced finely
  • 1 6-oz can tomato paste
  • 1 1/2 cups red wine



Step 1

Preheat oven to 275. Season short ribs with salt & pepper. In Dutch oven heat veg. oil over med. high heat and sear each side until caramelized, about 3 min. per side. Remove from dutch oven, set aside. Puree celery, carrots and onion in food processor. Add to Dutch oven along with minced garlic over med heat. Saute until tender. Stir in tomato paste and sauté another minute. Add wine, script bottom of pan. Add sage, thyme and bay leaf followed by beef stock and stir well. cook until liquid starts to bubble. Add short ribs, cover place in oven and cook for about 3-4 hours until tender and fall off the bone.
30 min before done, start gnocchi. Stir together the ricotta, eggs, park cheese, nutmeg and salt & pepper. Add flour, stirring to form a soft, wet dough. Too sticky? add a little more flour. Shape dough on a well-floured surface with lightly toured hands into 2 1-inch thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet. Bring Med pot of water to a boil. Start with 1/2 batch, add few of the gnocchi at a time, stirring occasionally 1/2 batch are in the pot. Cook 3-4 min per batch. finish second batch. Remove short ribs and with 2 forks pull the meat off the bone, remove fat and bones. Remove the fat from the pot. If too thin put on burner to thicken. Put meat back into sauce and toss to coat. Put the meat into bowls and add gnocchi, add sauce on top. Serve.

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