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Short Rib Ragu Over Parmesan Mashed Potatoes

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This short rib ragu is slow-braised with red wine, herbs, and veggies for melt-in-your-mouth tenderness, served over creamy parmesan mashed potatoes. It’s a comforting, impressive dinner perfect for cozy nights or special occasions.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 5 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1 (28 oz) can crushed tomatoes
  • 2 cups low-sodium beef broth
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 4 sprigs fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes
  • 2 lbs Yukon Gold potatoes, peeled and cut into chunks
  • 4 tbsp unsalted butter (softened)
  • 1/2 cup whole milk
  • 1/2 cup freshly grated parmesan cheese
  • Salt and white pepper to taste
  • Optional garnishes: chopped fresh parsley, extra shaved parmesan, drizzle of olive oil

Instructions

  1. Pat the short ribs dry with paper towels and season all sides generously with salt and black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deep golden brown on all sides (about 3-4 minutes per side). Transfer to a plate.
  3. Reduce heat to medium. Add onion, carrot, and celery. Cook until softened and caramelized, about 8 minutes. Stir in garlic and tomato paste; cook for 2 more minutes.
  4. Pour in red wine, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced. Add crushed tomatoes and beef broth. Stir well. Add rosemary, thyme, bay leaves, and optional red pepper flakes.
  5. Return seared short ribs and any juices to the pot. Liquid should come halfway up the meat. Cover and simmer on low for 2.5 to 3 hours, turning ribs every hour, until meat is fork-tender.
  6. About 30 minutes before ragu is ready, add potatoes to a large pot of cold, salted water. Bring to a boil, then simmer until very soft (15-20 minutes). Drain well.
  7. In a small saucepan, heat milk and butter until warm. Mash potatoes with a ricer or masher. Stir in milk-butter mixture and parmesan. Season with salt and white pepper. Mash until smooth and creamy.
  8. Remove short ribs from the pot. Shred meat with forks, discarding bones and excess fat. (Blend or strain sauce for a smoother texture if desired.) Return shredded meat to the pot and stir to combine.
  9. Serve mashed potatoes on plates, top with generous ladles of short rib ragu, and garnish with parsley and extra parmesan if desired.

Notes

For gluten-free, use gluten-free beef broth and check parmesan. For dairy-free, use plant-based milk, butter, and vegan parmesan. Sear ribs well for maximum flavor. Skim excess fat from the sauce before serving. Ragu can be made ahead and tastes even better the next day. Serve over pasta or polenta as a variation.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, beef ragu, comfort food, braised beef, mashed potatoes, Italian dinner, cozy dinner, gluten-free option

Find it online: https://tempotaste.com/short-rib-ragu-recipe-best-tender-dinner-over-parmesan-mashed-potatoes/