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+ servings

Short Rib Ragu

Slow cooked short ribs shredded with cooked bacon and served over a bed of potato gnocchi.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 6 servings
Short Rib Ragu
5 from 1 vote


  • 2 Tbsp olive oil
  • 2 lbs boneless short ribs cut into cubes
  • 1/2 lb bacon diced
  • 1 medium yellow onion finely diced
  • 1 medium carrot sliced
  • 3 cloves garlic minced
  • 1 cup red wine
  • 2 cups beef stock
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup kale stemmed and sliced
  • 12 oz gnocchi fresh or frozen
  • grated Parmesan cheese for topping


  • In a large stockpot, heat the oil over medium heat. Season the short ribs with salt and pepper, to taste, and place in hot stockpot. 
  • Cook, turning often, until browned on all sides. Remove from pot.
  • Add diced bacon to pot and cook, stirring occasionally, until browned and slightly crispy. Add diced onion, carrot, and garlic. Finish cooking until vegetables soften; about 5 minutes.
  • Add wine and cook, stirring occasionally until reduced by about half; about 5 minutes. Pour in beef stock and tomatoes then bring to boil. 
  • Add short ribs back to pot, cover, and cook over low heat for about 2 hours until meat is fork-tender.
  • Once meat is cooked, shred with two forks and stir in kale. Let cook additional 5 minutes, or so, until kale is wilted. 
  • While kale is cooking, use a medium saucepan to cook gnocchi according to package directions. Drain then stir into stockpot with short ribs.
  • Serve immediately topped with fresh grated parmesan cheese, if desired.


Adapted from Rachael Ray Magazine
Recipe by Jennifer Meyering