Description
Short Rib Ragu with Parmesan Mashed Potatoes is a rich, comforting dish featuring fall-apart tender beef short ribs braised in a tomato-red wine sauce, served over creamy Parmesan mashed potatoes. Perfect for cozy nights or special occasions.
Ingredients
- 3–4 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper to taste
- 3 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup heavy cream or milk (warmed)
- 3/4 cup freshly grated Parmesan cheese
- Salt to taste
Instructions
- Season the short ribs generously with salt and pepper.
- Heat olive oil in a large heavy pot over medium-high heat. Sear short ribs until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 8 minutes.
- Add garlic and tomato paste. Cook for 2 minutes until fragrant.
- Deglaze the pot with red wine, scraping up brown bits.
- Stir in crushed tomatoes, beef broth, bay leaves, and thyme. Return the ribs to the pot.
- Cover and simmer on low for 2.5 to 3 hours, or until ribs are fall-apart tender.
- Meanwhile, boil potatoes in salted water until fork-tender, about 20 minutes. Drain.
- Mash potatoes with butter, warm cream, salt, and Parmesan until smooth and creamy.
- Remove short ribs, discard bones and bay leaves, and shred the meat. Return shredded meat to the pot and stir into the sauce.
- Serve ragu over a generous portion of Parmesan mashed potatoes. Spoon extra sauce on top.
Notes
- Boneless short ribs or chuck roast can be used as alternatives.
- The ragu can be made a day ahead and reheated for deeper flavor.
- Mashed cauliflower can substitute potatoes for a low-carb option.
- Leftovers can be frozen (ragu only) for up to 3 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 725
- Sugar: 7g
- Sodium: 760mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 155mg