Short Rib Ragu with Parmesan Mashed Potatoes: A Dreamy Delight!
A rich and hearty short rib ragu served over creamy Parmesan mashed potatoes, perfect for a comforting meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 lbs potatoes, peeled and cubed
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Add onion, carrots, celery, and garlic to the pot. Sauté until softened.
- Pour in red wine, scraping up any browned bits from the bottom. Let it reduce for about 5 minutes.
- Add crushed tomatoes, beef broth, and the seared short ribs back to the pot. Bring to a simmer.
- Cover and transfer to the oven. Cook for 3 hours or until the meat is tender and falling off the bone.
- Meanwhile, boil potatoes in salted water until tender. Drain and return to pot.
- Add milk, butter, and Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt to taste.
- Once the ragu is done, shred the meat and mix it back into the sauce.
- Serve the short rib ragu over the Parmesan mashed potatoes.
Notes
- For a richer flavor, let the ragu sit overnight in the fridge and reheat before serving.
- Pair with a glass of red wine for a complete meal.