Braised Short Rib Gnocchi

Provided by Chef Eleazar Dominquez

Serving Size: 4


  • 2 lbs. bone-in short ribs
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 4 carrots, chopped 
  • 1 15oz can crushed tomatoes
  • 6 cups beef stock
  • 1 ½ tablespoons rosemary
  • 1 ½ tablespoons thyme
  • 3 bay leaves
  • 1 cup red wine
  • 1/4 cup sun-dried tomato (drain juices)
  • 1 16 oz pkg gnocchi or egg noodles


  1. Heat the oil in a large, heavy-bottomed pan or pot (with a lid) over medium-high heat.
  2. Sear half of the ribs on all sides until well browned, 5-7 minutes on each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but one tablespoon of the fat from the pot.
  3. Add the onion, carrot, celery, and garlic to the pot.
  4. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  5. Stir in the tomato paste and cook for 2-3 minutes for the tomato paste to lose its raw taste. Use your fingers to crush the whole tomatoes straight into the pot, along with the liquid from the can.
  6. Add the red wine, beef broth, 1 ½ tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot.
  7. Bring to a boil, then reduce to a simmer and cover with a lid.
  8. Cook for 1 ½ hours, then uncover and simmer for another 1 ½ hours at 250 degrees. The liquid will have reduced and thickened, and the meat should fall off the bone.
  9. Serve alongside your favorite egg noodles or gnocchi, add sun-dried tomatoes to pasta after draining pasta water, and toss. Spoon off any extra fat from the sauce
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