Description
A comforting dish featuring tender short rib ragu served over silky parmesan mashed potatoes.
Ingredients
Scale
- 3 lbs bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- 2 bay leaves
- 2 lbs Yukon gold potatoes, peeled and cubed
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Season short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown short ribs on all sides, then remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Stir in tomato paste and cook until darkened.
- Deglaze with red wine, scraping up any brown bits.
- Add beef broth, crushed tomatoes, rosemary, thyme, and bay leaves.
- Return short ribs to the pot.
- Cover and simmer on low for 3–4 hours, or until meat is fall-off-the-bone tender.
- Remove ribs, shred meat, and discard bones.
- Return shredded meat to the sauce and simmer for 10 minutes.
- Boil potatoes in salted water until tender.
- Drain and mash with cream, butter, Parmesan, salt, and pepper until smooth and creamy.
- Serve the rich short rib ragu over a bed of silky Parmesan mashed potatoes.
Notes
- For best results, use high-quality beef short ribs.
- Allow the ragu to simmer longer for deeper flavor.
- Adjust seasoning to taste before serving.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 5g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg