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Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes | Delicious Sunday Dinner Ideas

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Slow-braised beef short rib ragu, served over buttery Parmesan mashed potatoes. Rich, hearty, and ideal for Sunday dinners or special occasions.

Ingredients

Scale

For the Ragu:

  • 2 lbs bone-in beef short ribs

  • Salt and pepper

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 cup dry red wine

  • 1 (28 oz) can crushed tomatoes

  • 1 cup beef broth

  • 2 sprigs thyme

  • 1 sprig rosemary

  • 1 bay leaf

  • ¼ cup grated Parmesan

For the Mashed Potatoes:

  • 2½ lbs Yukon Gold potatoes, peeled and cubed

  • ½ cup heavy cream (warmed)

  • ¼ cup unsalted butter

  • ½ cup grated Parmesan cheese

  • Salt and pepper to taste

Instructions

  1. Season ribs with salt and pepper. Brown in olive oil and set aside.

  2. Sauté onion, carrots, celery until soft. Add garlic and tomato paste.

  3. Deglaze with wine. Add tomatoes, broth, and herbs.

  4. Return ribs to pot. Cover and braise at 325°F for 2½–3 hours.

  5. Remove ribs, shred meat, discard bones. Return meat to sauce and simmer to thicken. Stir in Parmesan.

  6. Boil potatoes until tender. Drain and mash.

  7. Add cream, butter, and Parmesan to potatoes. Season to taste.

  8. Spoon ragu over mashed potatoes and serve hot

Find it online: https://annirecipes.com/tender-short-rib-ragu-over-silky-parmesan-mashed-potatoes-delicious-sunday-dinner-ideas/