Slow-braised beef short ribs in a rich tomato and red wine sauce served over creamy Parmesan mashed potatoes. A cozy, impressive dinner perfect for Sundays or holidays.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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3–4 lbs bone-in beef short ribs
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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4 garlic cloves, minced
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2 tbsp tomato paste
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1 cup dry red wine
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1 can (28 oz) crushed tomatoes
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1 1/2 cups beef broth
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2 bay leaves
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4 sprigs thyme
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Salt & pepper
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2 tbsp olive oil
For the Parmesan Mashed Potatoes:
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3 lbs Yukon gold potatoes, peeled and cubed
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1/2 cup butter
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3/4 cup heavy cream (warmed)
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1/2 to 3/4 cup grated Parmesan
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Salt to taste
Instructions
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Sear seasoned short ribs in olive oil until browned. Remove and set aside.
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Sauté onion, carrot, and celery. Add garlic and tomato paste. Deglaze with red wine.
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Add crushed tomatoes, broth, herbs, and return ribs. Cover and braise at 325°F for 2.5–3 hours.
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Remove ribs, shred meat, discard bones, and return meat to sauce. Simmer to thicken.
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Boil potatoes until tender. Drain, mash with butter, cream, and Parmesan. Season to taste.
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Serve ragu over mashed potatoes with fresh herbs or extra cheese.