Description
Irresistible Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate comfort food, merging tender, slow-cooked beef in a rich, savory sauce with creamy, buttery mashed potatoes. This dish is perfect for family gatherings or impressing dinner guests, delivering a delightful symphony of flavors and textures that will evoke warmth and satisfaction.
Ingredients
Scale
- 2 lbs short ribs
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup full-bodied red wine
- 3 cups low-sodium beef broth
- 1 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
Instructions
- Season the short ribs generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and add oil. Once hot, sear the ribs on all sides until beautifully browned (about five minutes per side). Remove them from the pot and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté these aromatic veggies until softened (about six minutes), then stir in minced garlic for an additional minute.
- Pour in your chosen red wine to deglaze the pot. Scrape up those delicious brown bits clinging to the bottom. Let it simmer until reduced by half.
- Return the short ribs to the pot along with beef broth. Bring everything to a gentle boil before reducing heat to low. Cover and let it simmer gently for two to three hours until tender.
- While waiting on that heavenly ragu goodness, peel and chop your potatoes into even chunks. Boil them in salted water until fork-tender (around fifteen minutes). Drain well before adding butter and Parmesan cheese—mash until smooth and creamy.
- Once your short ribs are fork-tender, shred them gently right in that flavorful sauce. Serve over those dreamy parmesan mashed potatoes and drizzle generously with ragu. Transfer to plates and drizzle with sauce for the perfect finishing touch.
Notes
- For a richer ragu, let it simmer longer to deepen the flavors.
- Always taste as you go; seasoning can make or break your dish.
- Don’t skip resting your meat; it helps retain moisture and tenderness.
- Store any leftovers in airtight containers in the fridge for up to three days.
- Reheat the ragu gently on the stovetop or microwave gently until warmed through without losing that delicious flavor.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 620
- Sugar: 5g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg