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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 from 21 reviews

A hearty and comforting dish featuring tender, slow-braised beef short ribs in a rich tomato herb sauce, served atop creamy Parmesan mashed potatoes. This recipe combines deep, savory flavors with velvety textures for a perfect family dinner or special occasion meal.

Ingredients

Scale

For the 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
  • Salmon and pepper to taste
  • 1 tablespoon tomato paste
  • Fresh parsley for garnish (optional)

For the 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 generously with salt and pepper, then brown them on all sides, about 10 minutes. Remove the short ribs and set aside.
  2. Sauté the Vegetables: In the same pot, add chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  3. Add the Tomato Paste and Tomatoes: Stir in tomato paste and cook it for 2-3 minutes until it darkens slightly, enhancing its flavor. Then add crushed tomatoes and beef broth, stirring to combine all ingredients.
  4. Add the Herbs and Return the Short Ribs: Add dried thyme, rosemary, and bay leaf to the pot. Return the browned short ribs, ensuring they are mostly submerged in the sauce.
  5. Slow Cook the Ragu: Cover the pot with a lid and reduce heat to low. Let the short ribs braise gently for 3-4 hours until the meat is fork-tender and falling off the bone. Check occasionally to ensure it’s not drying out.
  6. Shred the Meat: Remove short ribs from the pot and set aside. Using two forks, shred the meat, discarding the bones. Return shredded meat to the sauce and stir well. Taste and adjust seasoning with salt and pepper as needed.
  7. Boil the Potatoes: Place peeled and chopped potatoes into a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until potatoes are easily pierced with a fork.
  8. Mash the Potatoes: Drain the potatoes and return them to the pot. Add unsalted butter and milk, mashing until smooth and creamy. Stir in grated Parmesan cheese, and season with salt and pepper to your liking.
  9. Serve: Spoon Parmesan mashed potatoes onto plates, top with a generous portion of the shredded short rib ragu, and garnish with fresh parsley if desired. Enjoy warm.

Notes

  • Bone-in short ribs contribute extra flavor but remember to discard bones before serving.
  • For more depth, you can marinate short ribs overnight with herbs and garlic before cooking.
  • If preferred, replace beef broth with red wine for richer flavor during braising.
  • Make sure to brown the meat properly to develop a deep, savory flavor in the ragu.
  • Parmesan cheese adds a nutty, umami richness to mashed potatoes—do not skip it for best taste.
  • Slow cooking is key to tender meat; avoid rushing the braising process.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, slow-cooked beef, comfort food recipe, braised short ribs, Italian-American dish

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