Description
This Tender Short Rib Ragu served over Silky Parmesan Mashed Potatoes is a comforting, slow-cooked masterpiece. The melt-in-your-mouth short ribs are braised in a rich tomato-wine sauce, perfectly paired with creamy, buttery mashed potatoes infused with Parmesan cheese.
Ingredients
-
- 3 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 (14 oz) can crushed tomatoes
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Parmesan Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.
- Add onions, carrots, and celery to the pot. Sauté for 5–6 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Deglaze with red wine, scraping up browned bits from the bottom of the pot. Simmer for 2–3 minutes.
- Add beef broth, crushed tomatoes, thyme, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged.
- Cover and transfer to the oven. Braise for 2.5–3 hours, until the meat is fall-apart tender.
- Remove ribs from the pot and shred the meat. Discard bones and bay leaves. Return shredded beef to the sauce and simmer on low for 10 minutes.
- Meanwhile, make the mashed potatoes: boil potatoes in salted water until tender, about 15–20 minutes.
- Drain and mash with butter, warm cream, and Parmesan until smooth and creamy. Season with salt and pepper.
- To serve, spoon a generous amount of mashed potatoes onto each plate and top with the rich short rib ragu. Garnish with chopped parsley.
Notes
- Use boneless short ribs if preferred, but bone-in adds deeper flavor.
- The ragu can be made ahead — it tastes even better the next day.
- Pair with a glass of red wine for a restaurant-quality experience.
- Prep Time: 25 mins
- Cook Time: 3 hrs 15 mins
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American