Preheat your oven to 130℃.

Start by browning the short ribs on high heat in a dutch oven. Cook for a couple minutes on each side, just to get some colour on them. This may need to be done in batches.

Whilst the short ribs are browning, it is time to prepare the vegetables. Peel the onion and carrots. Finely dice both of them.

Remove the short ribs from the pot and set aside. Use a dash of the beef stock to deglaze the bottom of the pot. Then add the onion, garlic, and carrot to saute until fragrant.

In goes the italian herbs, tomato paste, and tinned tomatoes. Let it caramelise for a few minutes, to get rid of any bitterness.

Pour in the red wine and the beef stock. Give everything a stir to combine.

Place the short ribs back into the sauce. Make sure they are submerged. Put the lid on the dutch oven, then place the pot into the oven for 4 hours.

Once the short ribs have finished cooking, remove the bones. Use a fork or potato masher to shred the meat.

Cook the gnocchi per package instructions, then place in a pan. Add some of the short ribs and sauce to the pan with the gnocchi, then add the parmesan.

Toss everything together. Serve up and enjoy!