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Short Rib Ragu with Parmesan Mashed Potatoes

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  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian-American
  • Diet: Halal

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

  • 34 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

  1. Season the short ribs generously with salt and pepper.
  2. Heat olive oil in a large heavy pot over medium-high heat. Sear short ribs until browned on all sides. Remove and set aside.
  3. In the same pot, sauté onion, carrots, and celery until softened, about 8 minutes.
  4. Add garlic and tomato paste. Cook for 2 minutes until fragrant.
  5. Deglaze the pot with red wine, scraping up brown bits.
  6. Stir in crushed tomatoes, beef broth, bay leaves, and thyme. Return the ribs to the pot.
  7. Cover and simmer on low for 2.5 to 3 hours, or until ribs are fall-apart tender.
  8. Meanwhile, boil potatoes in salted water until fork-tender, about 20 minutes. Drain.
  9. Mash potatoes with butter, warm cream, salt, and Parmesan until smooth and creamy.
  10. Remove short ribs, discard bones and bay leaves, and shred the meat. Return shredded meat to the pot and stir into the sauce.
  11. 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