This juicy beef dish is so tender that it falls apart with just a fork. It is mixed with little dumplings that are very soft and feel like clouds. Yes! it is that good. It’s the kind of food that will make your house smell amazing and everyone will ask, “What are you cooking?”
This dish is called Italian Short Rib Gnocchi, and trust me, it’s a complete package. The beef is cooked nice and slow until it’s super soft. And those little potato dumplings (that’s what gnocchi are) soak up all that delicious flavor. It’s the perfect dinner for when you want to treat yourself or impress your friends and family.
I remember the first time I tried this in back in time when I lived with my parents in the town. One bite and I was hooked! My Moher made it that good. It was love at first taste, and I am certain you’ll feel the same way after trying it.
Ingredients and Substitutions
This recipe keeps it simple, using only a few key ingredients to let the flavors truly shine.
Beef Short Ribs: The star of the dish. Look for well-marbled ribs from a trusted butcher or your local grocery store. The marbling will ensure tender, juicy meat after cooking.
Gnocchi: You can use store-bought gnocchi for convenience or make your own. If you’re in the mood to try something new, homemade gnocchi is easier than you think—it’s simply a mix of potatoes, flour, and eggs.
Red Wine: Used to braise the short ribs, it adds depth and richness to the sauce. I like to use a good-quality wine that I’d drink with the meal. If you don’t have wine on hand, beef broth works as a substitute.
Tomatoes: Crushed tomatoes or a tomato passata create the base for the sauce. Look for high-quality Italian tomatoes—they make all the difference.
Herbs: A few sprigs of rosemary and thyme elevate the flavor, giving the dish a fresh aromatic touch.
If you like a little heat, feel free to add some crushed red pepper flakes, but leave this as an optional addition. Not everyone enjoys spice, so it’s better to serve it as a side so each person can add it if they want.
How to Make Italian Short Ribs
Making perfect short ribs takes a bit of time, but the steps are simple and the results are absolutely worth it.
Step 1: Prep the Ribs
Pat the short ribs dry with a paper towel. Season them generously with salt and pepper on all sides. This helps build flavor right from the start.
Step 2: Sear the Ribs
Heat a large Dutch oven or heavy pot over medium-high heat and add a tablespoon of oil. Once hot, sear the ribs on all sides until they are deep brown and crispy. Don’t rush this step—getting a good sear locks in the juices and creates that flavorful crust.
Step 3: Remove the Ribs
Once the short ribs are browned, transfer them to a plate and set them aside.
Step 4: Sauté the Vegetables
In the same pot, add chopped onions, garlic, and carrots. Sauté them for about 5 minutes until softened, stirring occasionally to avoid burning.
Step 5: Deglaze the Pot
Pour in a cup of red wine to deglaze the pot, scraping up all the flavorful bits stuck to the bottom. Let the wine simmer for a couple of minutes to reduce slightly.
Step 6: Add Tomatoes and Herbs
Stir in a can of crushed tomatoes and add a few sprigs of fresh rosemary and thyme. The tomatoes will help create a rich sauce while the herbs infuse it with fresh, earthy flavors.
Step 7: Braise the Ribs
Place the seared short ribs back into the pot, making sure they’re nestled in the sauce. Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Let the ribs braise for about 2-3 hours until the meat is tender and easily pulls apart with a fork.
Step 8: Shred the Meat
Once the ribs are done, remove them from the pot and discard the bones. Shred the meat using two forks and return the meat to the sauce, stirring everything together to combine.
Step 9: Cook the Gnocchi
While the short ribs are braising, cook the gnocchi. If using store-bought, follow the package instructions. If making homemade gnocchi, boil the gnocchi in salted water until they float to the surface, which usually takes just a few minutes. Drain the gnocchi and set aside.
Step 10: Toss it All Together: Add the gnocchi to the pot with the shredded short rib sauce and gently toss everything to coat the gnocchi in the rich, flavorful sauce.
Step 11: Serve it
Taste and adjust and serve this Italian Short Rib Gnocchi. The gnocchi absorbs the sauce beautifully, making every bite a burst of flavor. For an extra touch, sprinkle freshly grated Parmesan cheese over the top and garnish with a few fresh herbs.
Pro-Tips
- Searing: Don’t skimp on the searing! Let the ribs develop a deep, golden-brown crust. This caramelization adds layers of flavor that will deepen the sauce later.
- Braising: Remember, low and slow is the key to success. Braising at a low temperature for a longer time ensures the meat becomes incredibly tender and flavorful.
- Making Gnocchi: If you’re making gnocchi from scratch, keep your touch light. Overworking the dough can make it dense, so gently mix and shape to keep the gnocchi soft and fluffy.
Can I make the short ribs ahead of time?
Yes, the short ribs can be made a day in advance and stored in the fridge. In fact, the flavors often deepen overnight, making it taste even better the next day!
Can I use another type of pasta?
Absolutely! If you don’t have gnocchi, this sauce pairs wonderfully with other types of pasta like pappardelle or rigatoni.
Can I use a slow cooker instead of the oven for braising?
Yes, you can definitely use a slow cooker for this recipe! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Add the wine, tomatoes, and herbs, and cook on low for 6-8 hours or on high for 4-5 hours. The result will be just as tender and flavorful as braising in the oven. This option is great if you want to set it and forget it, while still getting those melt-in-your-mouth short ribs!
Serving Tips
Italian braised short ribs are wonderfully rich, so they pair best with something light to balance the flavors. A simple green salad with a lemon vinaigrette or lightly steamed vegetables makes the perfect side.
For a heartier meal, serve it with some crusty Italian bread to soak up every bit of the delicious sauce. If you really want to elevate the experience, pour yourself a glass of the same red wine you used in the sauce—it brings the whole meal together beautifully and adds that special touch.
You might also like Spicy Vodka Sauce Recipe
Reheating and Storage
To reheat, place the short ribs and gnocchi in a skillet over low heat. Add a splash of water or broth to the sauce to prevent it from drying out, and warm it gently until heated through.
If you have leftovers, this dish freezes well! Just be sure to store the short rib sauce and gnocchi separately in airtight containers.
When you’re ready to enjoy it again, thaw the sauce in the fridge overnight and reheat it as described. Cook the gnocchi fresh for the best texture when serving after freezing.
Italian Short Rib Gnocchi
Equipment
- Dutch oven or heavy pot for braising
- Skillet for reheating or searing
- Tongs for handling ribs
- Mixing bowls
- Forks for shredding the meat
Ingredients
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots chopped
- 3 cloves garlic minced
- 1 cup red wine
- 14 oz crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lb gnocchi store-bought or homemade
- Salt and pepper to taste
- 1 cup beef broth optional, for extra sauce
- Parmesan cheese for garnish
Instructions
- Season short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned, then remove from the pot.
- In the same pot, sauté onions, garlic, and carrots until softened, about 5 minutes.
- Add the red wine to the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
- Stir in crushed tomatoes, rosemary, and thyme. Return the short ribs to the pot and cover with the sauce.
- Cover the pot and place it in a preheated oven at 325°F (160°C). Braise for 2-3 hours until the meat is tender and falls off the bone.
- Remove ribs from the pot, discard the bones, and shred the meat. Return shredded meat to the sauce.
- While the ribs are braising, cook the gnocchi according to the package instructions or make it fresh.
- Toss the cooked gnocchi with the short rib sauce.
- Garnish with freshly grated Parmesan cheese and a sprig of rosemary.
Notes
- For an even richer sauce, add a cup of beef broth while braising the ribs.
- Homemade gnocchi makes this dish extra special, but store-bought works great for a quicker option.
- Italian Short Rib Gnocchi can be made ahead of time—just store the sauce and gnocchi separately, and reheat as needed.
- For a gluten-free option, swap out the gnocchi for gluten-free pasta.
