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A generous serving of rich Short Rib Ragu With Parmesan Mashed Potatoes in a white bowl.

Short Rib Ragu with Parmesan Mashed Potatoes

  • Author: ferecipe.com
  • Total Time: 4 hr 0 min
  • Yield: 6 servings 1x
  • Diet: Low Fat

Description

A rich, slow-cooked short rib ragu served over creamy mashed potatoes seasoned with Parmesan cheese.

Ingredients

Scale
  • 2 lbs bone-in beef short ribs
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 3 lbs russet potatoes, peeled and quartered
  • 1/2 cup milk or cream
  • 4 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil

Instructions

  1. Season short ribs generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides. Remove ribs and set aside.
  3. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Add garlic and cook for 1 minute more until fragrant.
  5. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
  6. Return short ribs to the pot. Add crushed tomatoes, beef broth, rosemary, thyme, and bay leaf.
  7. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours, or until the meat is very tender.
  8. While the ragu cooks, boil the potatoes in salted water until tender. Drain well.
  9. Return potatoes to the pot. Add milk, butter, and Parmesan cheese. Mash until smooth and creamy. Season with salt and pepper.
  10. Once the ragu is done, remove the short ribs and shred the meat, discarding bones and any large pieces of fat. Skim excess fat from the sauce. Return the shredded meat to the sauce.
  11. Serve the short rib ragu over the Parmesan mashed potatoes.

Notes

  • For best flavor, prepare the ragu one day ahead and refrigerate; reheat before serving.
  • If you do not have fresh herbs, use 1 teaspoon dried rosemary and 1/2 teaspoon dried thyme.
  • Prep Time: 30 min
  • Cook Time: 3 hr 30 min
  • Category: Dinner
  • Method: Braising
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 12
  • Sodium: 550
  • Fat: 35
  • Saturated Fat: 15
  • Unsaturated Fat: 20
  • Trans Fat: 1
  • Carbohydrates: 45
  • Fiber: 6
  • Protein: 40
  • Cholesterol: 140

Keywords: short rib ragu, parmesan mashed potatoes, beef stew, slow cooked beef, comfort food

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Find it online: https://ferecipe.com/short-rib-ragu-with-parmesan-mashed-potatoes/