Shortrib ragu with gnocchi
| Serves: | 4 |
| Cooking Time: | 2-3 hours |
| Prep Time: | 15 minutes |
Ingredients
- 1.3 kgs beef shortribs
- 1/2 onion, finely chopped
- 1 carrots,roughly chopped
- 6 garlic cloves, roughly chopped
- 6 bay leaves
- fresh rosemary, to garnish
- 250 ml red wine
- 500 ml Hot beef stock mixed with 1 tbls coffee granules
- 1/4 tsp salt
- freshly ground black pepper to taste
- gnocchi
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Cooking Instructions
- Pre-heat the oven to 220°c.
- In a deep oven dish, place all the ingredients and cover with foil.
- Place the dish into the oven and immediately turn down to 160°c.
- Allow the short ribs to braise for 2-3 hours until they are tender and fall apart.
- When the beef is cooked, remove the short ribs from the dish and shred the meat, discarding the bones.
- Push the vegetables and stock through a sieve and combine with the beef short ribs. If the ragu seems too runny, place it over medium heat and allow to simmer for 15 minutes. If the ragu seems too dry, simply add a bit more stock until you are happy with the consitency.
- Serve the ragu with cooked gnocchi and a generous grating of Pecorino cheese.
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