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Short Rib Ragu with Parmesan Mashed Potatoes Recipe

Short Rib Ragu with Parmesan Mashed Potatoes Recipe
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★★★★★

5.2 from 18 reviews

A comforting and hearty dish featuring tender, slow-cooked beef short rib ragu served atop creamy Parmesan mashed potatoes, perfect for a cozy dinner.

Ingredients

Scale

Short Rib Ragu:

  • 3–4 pounds beef short ribs (bone-in)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups crushed tomatoes (canned)
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon tomato paste
  • Fresh parsley for garnish (optional)

Parmesan Mashed Potatoes:

  • 2 pounds russet potatoes, peeled and chopped
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the Short Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 10 minutes. Remove and set aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened, then add minced garlic and cook for 1 more minute until fragrant.
  3. Add the Tomato Paste and Tomatoes: Stir in tomato paste and cook 2-3 minutes until it darkens slightly. Add crushed tomatoes and beef broth, stirring to combine.
  4. Add the Herbs and Return the Short Ribs: Add dried thyme, rosemary, and bay leaf. Return short ribs to the pot, ensuring they are mostly covered with sauce.
  5. Slow Cook the Ragu: Cover with a lid, reduce heat to low, and braise for 3-4 hours until meat is fork-tender and falling off the bone.
  6. Shred the Meat: Remove short ribs from sauce, shred meat with two forks, discarding bones. Return shredded meat to pot, stir into sauce, and adjust seasoning with salt and pepper.
  7. Boil the Potatoes: Place peeled and chopped potatoes in a large pot, cover with water, bring to boil, and cook 15-20 minutes until tender.
  8. Mash the Potatoes: Drain potatoes, return to pot, add butter and milk, and mash until smooth. Stir in grated Parmesan cheese, season with salt and pepper.
  9. Serve: Plate a generous scoop of Parmesan mashed potatoes topped with the short rib ragu. Garnish with fresh parsley if desired and enjoy.

Notes

  • For richer flavor, brown short ribs in batches to avoid overcrowding the pan.
  • Use bone-in short ribs for best texture and flavor.
  • Feel free to substitute beef broth with red wine for a deeper taste.
  • Mashed potatoes can be made ahead and reheated gently with added milk if needed.
  • Leftover ragu can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Adjust seasoning at the end to ensure balanced flavors.

Nutrition

Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Braised Beef, Comfort Food, Slow Cooked, Italian Inspired

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