Description
Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate comfort food, merging tender, slow-cooked beef in a rich, savory sauce with creamy, buttery mashed potatoes. This dish is perfect for family gatherings or impressing dinner guests, delivering a delightful symphony of flavors and textures that will evoke warmth and satisfaction. Enjoy every bite of this culinary masterpiece that feels like a warm hug on a plate.
Ingredients
Scale
- 2 lbs short ribs
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup full-bodied red wine
- 3 cups low-sodium beef broth
- 1 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
Instructions
- 1. Season short ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat; sear ribs on all sides until browned (about 5 minutes per side). Remove from pot.
- 2. In the same pot, sauté onion, carrots, and celery until softened (about 6 minutes). Add minced garlic; cook for another minute.
- 3. Deglaze with red wine; reduce by half while scraping up brown bits from the pot.
- 4. Return short ribs to the pot with beef broth. Bring to a boil, then lower heat and simmer covered for 2 to 3 hours until tender.
- 5. Meanwhile, boil potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with butter and Parmesan until creamy.
- 6. Shred or serve short ribs whole over Parmesan mashed potatoes. Drizzle generously with ragu before serving.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 620
- Sugar: 5g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg