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Gnocchi with short rib ragù

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.

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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