Short Rib Ragu
Slow cooked short ribs shredded with cooked bacon and served over a bed of potato gnocchi.
boneless short ribs
cut into cubes
can (14.5 oz)
stemmed and sliced
fresh or frozen
grated Parmesan cheese
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
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