Print

Short Rib Ragu: Indulgent Comfort with Parmesan Mashed Potatoes

Short Rib Ragu with Parmesan Mashed Potatoes
Print Recipe

A rich and comforting dish featuring tender short ribs served with creamy Parmesan mashed potatoes.

Ingredients

Scale
  • 3 pounds short ribs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (15 ounces) crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter

Instructions

  1. Heat olive oil in a large pot over medium heat. Add short ribs and brown on all sides.
  2. Remove short ribs and add onion, carrots, and celery. Sauté until softened.
  3. Add garlic and cook for another minute.
  4. Pour in red wine and scrape up any browned bits from the bottom of the pot.
  5. Add beef broth, crushed tomatoes, bay leaves, thyme, salt, and pepper. Return short ribs to the pot.
  6. Cover and simmer on low heat for 3 hours, until meat is tender.
  7. In a separate pot, boil potatoes until tender. Drain and mash with cream, Parmesan, and butter. Season with salt.
  8. Serve short rib ragu over Parmesan mashed potatoes.

Notes

  • For best flavor, prepare the ragu a day ahead and let it sit in the fridge overnight.
  • Serve with a sprinkle of fresh parsley for added color.

Nutrition

Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Comfort Food

Find it online: https://www.prepandyep.com/short-rib-ragu/