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Braised Beef with Roasted Carrot & Ginger Gnocchi

Delicious and tender braised beef over our Roasted Carrot and Ginger Gnocchi. SKU #24382
Course Dinner, Main Course
Cuisine Italian
Servings 2


  • Dutch Oven


  • 2 Cups JGP Roasted Carrot & Ginger Gnocchi - Item # 24382
  • 2 Lbs Beef Short Ribs
  • 1 Cup Dry Red Wine
  • 2 Cups Beef Stock
  • 1 Tbsp Tomato Paste
  • 1 Onion, diced
  • 2 Carrots, diced
  • 2 Celery Stalks, diced
  • 3 Cloves Garlic
  • 1 Tbsp Olive Oil
  • 1 Bunch Thyme
  • 1 Bay Leaf
  • 1 Tbsp Butter
  • Salt & Pepper
  • Parmesan Cheese
  • Fresh Herbs



  • In a large Dutch oven or stock pot heat oil at medium or high heat. Season short ribs with salt and pepper.
  • Sear the short ribs on each side for several minutes, remove from pan, set aside.
  • Add carrot, celery, garlic and onion to the pot and cook for roughly 10 minutes.
  • Add the tomato paste and cook for 1 minute. Add the red wine and cook for 1 minute. Add the beef stock and bring mixture to a boil.
  • Once boiling, reduce to simmer and add back in the short ribs, bay leaf and thyme.
  • Cover tightly and cook for 3-4 hours, turning and moving the short ribs about halfway through.
  • Once finished, discard thyme stems and bay leaf. Remove meat from pot and remove from bone if desired and shred lightly. Skim any excess fat from the sauce.
  • Set aside.


  • Cook Gnocchi in boiling water for 2-3 minutes.
  • In a medium saute pan, heat butter.
  • Remove gnocchi from water when ready and toss in butter, searing on sides.


  • Place gnocchi on plate. Top with braised beef and excess braising liquid.
  • Garnish with Parmesan and fresh herbs.


  • Use a quality wine that you would drink in this recipe. Either Chianti, Pinot Noir or Cabernet Sauvignon work best.
Keyword Braised Beef, Carrot, Ginger, Gnocchi
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