Beef short-rib ragù with gnocchi buns
- A challenge
- February 2016
- Serves 4 - 6
- Hands-on time 1 hour, oven time 4½ hours, plus rising and proving
Stuff the soft, pillowy gnocchi buns with a hearty helping of slow-cooked beef short-rib in this warming winter recipe.
- 23.6g (7.5g saturated)
- 116.6g (14.7g sugars)
Make the ragù up to 3 days in advance, cool and keep covered in the fridge. Or, cook, then cool and freeze in an airtight container for up to 2 months. You may need to add a splash of stock or water when reheating, to loosen. Bring to a good simmer before serving.
For slow cookers make the ragù to the end of step 2 using only 150ml red wine, 250ml beef stock and 1 tin tomatoes. Put in the slow cooker with the remaining ingredients, including the reserved ribs and pancetta. Cook for 4½ hours.
Head to Sicily for a no-nonsense warm-climate red such as nero d’avola.
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