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Gnocchi with short rib ragù

Australian Gourmet Traveller recipe for gnocchi with short rib ragù.

By Alice Storey
  • Serves 8
  • 25 mins preparation
  • 6 hrs 45 mins cooking plus marinating
Gnocchi with short rib ragù
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.


  • 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 <b><a href=''>gnocchi</a></b&gt;


  • 1
    Place beef ribs in a single layer in a non-reactive container that fits ribs snugly, add wine, cover and refrigerate overnight.
  • 2
    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.