Crockpot Cheesy Braised Beef Short Rib Gnocchi Bake

This rich and comforting crockpot casserole combines tender, slow-simmered beef short ribs with pillowy potato gnocchi and melted cheese. The slow cooker does all the heavy lifting, gently breaking down the beef into melt-in-your-mouth strands before baking into a bubbly, satisfying meal. It is an ideal dinner for cozy fall evenings, Halloween gatherings, or easy holiday prep when you want a high-reward meal with minimal hands-on effort.

Ingredients

• 3 lb bone-in beef short ribs
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1/2 cup low-sodium beef broth
• 1 jar (24 oz) marinara or fire-roasted tomato sauce
• 1 tbsp tomato paste
• 1 tsp dried Italian seasoning
• 1 package (16 oz) shelf-stable potato gnocchi
• 1 cup shredded Fontina cheese
• 1 cup shredded smoked Gouda cheese
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Season the beef short ribs evenly on all sides with salt and black pepper.
2. Place the diced yellow onion, minced garlic, beef broth, fire-roasted tomato sauce, tomato paste, and Italian seasoning into the bottom of a 6-quart crockpot. Stir gently to combine.
3. Nestle the seasoned beef short ribs into the sauce mixture in the slow cooker.
4. Cover and cook on LOW for 7 1/2 to 8 hours, until the short ribs are extremely tender and reach an internal temperature well above 145 F (typically 190 F to 200 F for ideal shredding texture).
5. Carefully transfer the short ribs to a cutting board. Remove and discard the bones and excess fat, then shred the beef into bite-sized pieces using two forks.
6. Return the shredded beef short rib meat to the sauce in the crockpot. Stir in the uncooked shelf-stable potato gnocchi, ensuring they are submerged in the sauce.
7. Cover and cook on HIGH for 20 to 25 minutes, until the gnocchi are tender and cooked through.
8. Sprinkle the shredded Fontina and smoked Gouda cheeses evenly over the top. Cover for 5 minutes until the cheese is completely melted and bubbly.
9. Garnish with chopped fresh parsley and serve warm directly from the cooker.

Tips

• For extra richness, substitute half of the beef broth with a dry red wine like Cabernet Sauvignon.
• Ensure you use shelf-stable potato gnocchi rather than refrigerated fresh gnocchi so they hold their structure without becoming mushy.
• Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the oven or microwave with a splash of beef broth.