Short-Rib Ragu with Bacon & Kale

Short-Rib Ragu with Bacon & Kale
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons olive oil
  • 1 pound boneless short ribs, cut into 1-inch cubes, excess fat trimmed
  • 2 slices thick-cut bacon, finely chopped
  • 1 onion, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup dry red wine
  • 1 1/2 cups beef stock
  • 1 can (14.5 oz.) stewed Italian tomatoes
  • 1 cup (packed) stemmed and thinly sliced Tuscan kale
  • 12 ounces fresh or frozen gnocchi
  • 3 tablespoons finely grated pecorino


In a large pot, heat the oil over medium. Season the short ribs all over with salt and pepper and cook, turning often, until lightly browned, 6 to 8 minutes. Transfer to a bowl; cover tightly with plastic wrap.

Add the bacon to the pot. Cook over medium, stirring occasionally, until browned, 3 minutes. Stir in the onion, carrot and garlic; season. Cook, stirring occasionally, until the vegetables soften, 5 minutes. Add the wine and cook, stirring occasionally, until the liquid is almost evaporated, about 4 minutes. Stir in the stock and tomatoes and bring to a boil.

Nestle the browned ribs into the sauce, then cover and cook over medium-low, stirring occasionally, until the meat is fork-tender, about 2 hours. Using two forks, shred the meat in the pot. Stir in the kale until wilted; season the ragu and cover to keep warm.

In a medium saucepan, boil water and cook the gnocchi according to package instructions; drain and season. Stir the gnocchi into the ragu. Divide among bowls and top with the pecorino.