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Braised Beef Short Ribs with Gnocchi

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This post has been sponsored by Revol. All thoughts and opinions are my own.

Carve out an afternoon to let this fantastic dinner of Braised Beef Short Ribs simmer slowly in a dutch oven while you nestle up with a good book.

You’ll get three hours of reading time and dinner will be ready just like magic! This slow-cooked, hearty ragu is served with instant potato gnocchi.

A ragu is a meat-based dish that is normally served with pasta—except in this case, I chose gnocchi—and is made by simmering the meat with onions, carrots, celery, and spices in a rich broth.

The broth for this recipe is a mixture of beef broth, red wine, and tomato paste. I like to think of it as braised short ribs with wine gravy!

Braised Short Ribs with Gnocchi with fork

Braised Beef Short Ribs with Gnocchi

One of the perks of writing a food blog is getting the opportunity to try new products in exchange for sharing my experiences with my readers. 

Through the Association of Food Bloggers I was introduced to Revol, a French company that produces ceramic cookware, and was given the opportunity to sample their new Revolution 2 Dutch Oven.

When my sample dutch oven arrived, I got just a little bit giddy because it was so beautiful! I decided that I wanted to showcase something special in this pot, so Braised Beef Short Ribs with Gnocchi seemed like the perfect choice.

The Revolution Dutch oven, made entirely made of ceramic, is suitable for every heat source including induction, stove top, electric top, oven and microwave. It has a flat bottom that is compatible with every induction unit and a stainless steel handle.

It is lighter than cast iron and performs in a similar way, except that it doesn’t need any special care or seasoning. And, it looks beautiful on my range!

A Dutch oven sitting on top of a stove, with Beef Short Ribs with Gnocchi

Step-by-Step instructions for braising beef short ribs:

Braised Short Ribs simmering in pot
  1. Start with about two pounds of beef short ribs. Season them with salt and pepper on all sides and then brown the ribs on all sides over medium-high heat until they are a nice dark caramel color.
Braised vegetables simmering in pot

2. After the ribs are browned, sauté the rough chopped veggies for about 10 minutes, or until very tender, then add the remaining ingredients for the broth.

Broth for braised short ribs with fresh herbs

3. Bring the mixture to a boil, nestle the beef short ribs into the pot, and toss in bay leaves and a fresh sage bundle. Cover the Dutch oven and place it in a 350-degree oven for three hours and let the magic happen!

Note: I was EXTREMELY happy that this cookware cleaned up like a breeze!

Braised Short Ribs with Gnocchi with fork and blue napkin

More Beef Main Dish Recipes!

  • Beefy BBQ Spuds — Prepared completely in your slow cooker , this meal is hearty, delicious, and best of all, no-fuss!
  • Pepper Steak Stir-Fry — Fresh ginger and a trio of bell peppers in this stir-fry result in loads of flavor and a colorful entrée for your dinner table.
  • Easy Grilled Steak Fajitas for Two — A red curry paste marinade and fresh avocado crema make for tasty and easy grilled steak fajitas at home!
  • Mongolian Glazed Grilled Steak — Prepared on the grill, this steak has a thin, crispy coating and a tangy barbecue glaze.
  • Pan Seared New York Strip — No fancy marinades required for this Perfect Pan-Seared New York Strip. Seasoned with sea salt and cracked black pepper, these steaks get a nice char in a hot cast iron skillet.

To make this recipe, you may need…

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Since I haven’t yet learned how to make gnocchi from scratch (but I do plan to in the near future!), I like to use Delallo’s pasta potato gnocchi in this recipe.

What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!

Braised Beef Short Ribs with Gnocchi Recipe

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Yield: 4 servings

Braised Beef Short Ribs with Gnocchi

Braised Short Ribs with Gnocchi with fork

Braised Beef Short Ribs — a slow-cooked hearty ragu in red wine served with potato gnocchi.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes


  • Olive Oil
  • Salt and pepper,, to taste
  • 2 lb. bone-in short ribs
  • 2 stalks celery,, roughly chopped
  • 2 medium carrots,, roughly chopped
  • 1 medium onion,, roughly chopped
  • 1 6 oz. can tomato paste
  • 1 ½ cups dry red wine
  • 2 cups beef stock
  • 1 bunch fresh sage leaves,, about 6 leaves
  • 2 bay leaves
  • 16 oz box Potato Gnocchi, (Delallo)


  1. Preheat oven to 350 degrees.
  2. Season beef short ribs with salt and pepper. Coat the bottom of the Dutch oven with olive oil and heat over medium high heat. Add the short ribs and brown them on all sides. Remove the ribs onto a paper-towel lined plate. Drain all but 1 tablespoon of the fat out of the pot.
  3. In a food processor, pulse the celery, carrots, and onion until it is a rough chop. Add the veggies to the pot and season with salt and pepper. Cook over medium heat for about 10 minutes, stirring frequently.
  4. Add the tomato paste and cook for one minute, stirring constantly. Next, add the red wine and beef broth and bring to a boil.
  5. Return the beef short ribs to the pot along with bay leaves and the sage. Cover and bake in the oven for 3 hours. Midway through cooking, turn the beef ribs and add more broth, if needed.
  6. Remove the beef short ribs after 3 hours. Discard the bay leaves and sage, then shred the meat and skim the grease off the top of the liquid. Return the meat to the sauce and serve with gnocchi (prepared according to package directions) and Parmesan cheese, if desired.


Original recipe from Chez Spence

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Nutrition Information:



Serving Size:

4 servings

Amount Per Serving: Calories: 1099Total Fat: 56gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 32gCholesterol: 260mgSodium: 546mgCarbohydrates: 63gFiber: 6gSugar: 9gProtein: 70g

Did you make this recipe?

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Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Cheryl Slyter

Saturday 24th of October 2020

Do you think this recipe could freeze?

Sheila Thigpen

Sunday 25th of October 2020

Cheryl, I wouldn't recommend freezing this recipe.


Tuesday 5th of May 2020

Hello, Could I sub chuck roast for short ribs?

Sheila Thigpen

Tuesday 5th of May 2020

Hi, Suzanna. I do not think a chuck roast would work the same as the short ribs in this recipe.


Tuesday 5th of May 2020

I made this last night. So decadent and delicious. Will certainly make again. Restaurant quality dish.


Saturday 18th of January 2020

Please clarify the red wine amount: is it 1 and 1/2 cups or is it 1, 1/2 cup?

Sheila Thigpen

Saturday 18th of January 2020

The recipe amount for red wine is 1-1/2 cups (one and one-half cups).


Friday 27th of December 2019

This recipe is amazing! It is now one of our favorites

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