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Short Rib Ragu Over Parmesan Mashed Potatoes

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Tender, slow-cooked beef short rib ragu in a rich tomato sauce, served over ultra-creamy parmesan mashed potatoes. This comforting, restaurant-quality meal is surprisingly easy and perfect for cozy nights or special occasions.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs
  • Kosher salt and black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2–3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine (Cabernet or Merlot recommended)
  • 2 cups low-sodium beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 large bay leaf
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (optional, for garnish)
  • 3 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup whole milk, warmed
  • 1 cup freshly grated parmesan cheese
  • Kosher salt and black pepper, to taste

Instructions

  1. Pat short ribs dry with paper towels. Season all over with salt and pepper, then dust lightly with flour.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until browned on all sides, about 2-3 minutes per side. Transfer to a plate.
  3. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  4. Stir in tomato paste and cook for 1-2 minutes. Pour in red wine, scraping up browned bits, and simmer until reduced by half, about 2 minutes.
  5. Add beef broth, crushed tomatoes, thyme, bay leaf, and red pepper flakes (if using). Return short ribs and juices to the pot, nestling them into the sauce.
  6. Bring to a gentle simmer. Cover and cook on low for 2.5 to 3 hours, or until meat is fall-apart tender. Add more broth if sauce thickens too much.
  7. During the last 30 minutes, make the mashed potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender, 15-18 minutes.
  8. Drain potatoes and return to pot. Mash with butter and warm milk. Stir in parmesan and season with salt and pepper to taste.
  9. When ribs are tender, remove from pot. Discard bones and large fat pieces. Shred beef and return to sauce. Remove thyme stems and bay leaf. Simmer uncovered 5-10 minutes if a thicker sauce is desired.
  10. To serve, spoon mashed potatoes into bowls, top with ragu, and garnish with parsley and extra parmesan.

Notes

For gluten-free, skip the flour or use a gluten-free blend. For dairy-free, use olive oil instead of butter and nutritional yeast instead of parmesan. The ragu tastes even better the next day and freezes well. Don’t skip browning the ribs for maximum flavor. If the sauce is too thick, add a splash of broth; if too thin, simmer uncovered to reduce.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, comfort food, Italian beef stew, slow cooked beef, mashed potatoes, cozy dinner, family meal, make ahead, freezer friendly

Find it online: https://tempotaste.com/short-rib-ragu-recipe-easy-comfort-food-over-parmesan-mashed-potatoes/