Slow-braised short rib ragu served over creamy Parmesan mashed potatoes — a hearty, comforting meal perfect for Sunday dinner or cozy winter nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
For the Ragu:
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3 lbs bone-in beef short ribs
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Salt and pepper, to taste
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2 tbsp olive oil
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1 onion, finely diced
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2 carrots, finely diced
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2 celery stalks, finely 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 (28 oz) can crushed tomatoes
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2 bay leaves
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2 sprigs fresh rosemary
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2 sprigs thyme
For the Mashed Potatoes:
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2.5 lbs Yukon Gold potatoes, peeled and cubed
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4 tbsp butter
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½ cup heavy cream (warm)
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½ cup grated Parmesan cheese
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Salt and white pepper, to taste
Instructions
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Preheat oven to 325°F (160°C).
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Season short ribs with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Set aside.
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In the same pot, sauté onion, carrot, and celery until soft. Add garlic and tomato paste; cook until fragrant.
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Deglaze with red wine, scraping up browned bits. Reduce by half.
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Add crushed tomatoes and herbs. Return short ribs with juices to the pot. Cover and braise in oven for 2.5–3 hours.
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Remove ribs, discard bones and fat, and shred meat. Return meat to pot and simmer uncovered for 15–20 minutes to thicken.
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Meanwhile, boil potatoes until tender. Drain and mash with butter, cream, and Parmesan until smooth.
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Serve mashed potatoes topped with ragu and garnish with extra cheese or parsley.