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Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes

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Tender, slow-braised beef short ribs simmered in a rich tomato and red wine sauce, served over creamy Parmesan mashed potatoes for a deeply comforting and satisfying meal.

Ingredients

  • For the short rib ragu:
  • 3 pounds bone-in beef short ribs
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • For the Parmesan mashed potatoes:
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup warm milk or heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Season the short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.
  4. In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
  5. Stir in tomato paste and cook for 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly.
  6. Add crushed tomatoes, beef broth, thyme, oregano, and bay leaf. Return short ribs to the pot, ensuring they are mostly submerged.
  7. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until meat is very tender.
  8. Remove short ribs, discard bones, and shred the meat. Return shredded meat to the sauce and simmer uncovered for 10–15 minutes to thicken if desired.
  9. Meanwhile, boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
  10. Mash potatoes with butter, warm milk or cream, and Parmesan cheese until smooth and creamy. Season with salt and black pepper.
  11. Spoon mashed potatoes onto plates and ladle the short rib ragu generously over the top before serving.

Notes

  • Bone-in short ribs provide extra flavor, but boneless may be used.
  • Add a splash of balsamic vinegar at the end for brightness.
  • The ragu can be served over polenta or pasta instead of mashed potatoes.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze ragu for up to 3 months in an airtight container.

Nutrition

Find it online: https://cookedbymaya.com/tender-short-rib-ragu-over-silky-parmesan-mashed-potatoes/