Short Rib Ragu with Gnocchi

Prep Time: 20 mins | Cook Time: 10 hours | Course: Dinner | Serves: 4

Succulent slow cooked short rib ragu served over buttery gnocchi. I love short ribs; here it simmers with all kinds of lovely veggies waiting to top your favorite gnocchi. The short ribs will simmer all day making your house smell amazing and will be falling apart in the sauce when ready.

3 lbs short ribs

Spray olive oil

1 onion, diced 

2 stalks celery, diced

2 carrots, diced

2 cups mushrooms, sliced

7 cloves garlic, minced

2 thyme sprigs

1 Tbsp fresh rosemary leaves, minced

1 Tbsp dried oregano 

1 tsp salt

Pepper, to taste

1 cup red wine

1 quart beef broth

1 28-oz can diced tomatoes

1 16-oz pckg gnocchi, cooked per directions

¼ cup butter, melted

½ cup parmesan cheese, shredded

2 Tbsp parsley, garnish

Spray oil a slow cooker and turn on high for 6 hours with the short ribs, onion, celery, carrots, mushrooms, garlic, seasonings, herbs, wine, broth, and tomatoes. When time is up reset the cooker for another 4-6 hours. The short ribs will be falling apart in the sauce when ready. Use paper towels to skim some of the fat off the top of the sauce. Cook gnocchi according to package directions, the last 15 minutes of cooking time. Melt butter in a skillet over low heat and add cooked gnocchi into the butter to keep warm. Taste and correct ragu for seasoning and serve over gnocchi. Garnish with parmesan and parsley.