Why Make This Recipe
Short Rib Ragu with Parmesan Mashed Potatoes is a comforting dish that is perfect for any occasion. The rich and tender short ribs combine beautifully with smooth, cheesy mashed potatoes, creating a meal everyone will love. This recipe is not just delicious but also a great way to impress family and friends at dinner.
How to Make Short Rib Ragu with Parmesan Mashed Potatoes
Ingredients:
- Beef short ribs (bone-in), 3-4 pounds
- Olive oil, 1 tablespoon
- Large onion, chopped
- Garlic, 2 cloves, minced
- Carrots, peeled and chopped, 2
- Celery stalks, chopped, 2
- Crushed tomatoes (canned), 2 cups
- Beef broth, 1 cup
- Dried thyme, 1 teaspoon
- Dried rosemary, 1 teaspoon
- Bay leaf, 1
- Salt and pepper, to taste
- Tomato paste, 1 tablespoon
- Fresh parsley, for garnish (optional)
- Russet potatoes, peeled and chopped, 2 pounds
- Unsalted butter, 1/2 cup
- Milk, 1/2 cup
- Grated Parmesan cheese, 1/2 cup
Directions:
Step 1: Brown the Short Ribs
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 10 minutes. Once browned, remove the short ribs and set aside.
Step 2: Sauté the Vegetables
In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
Step 3: Add the Tomato Paste and Tomatoes
Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly. Then, add the crushed tomatoes and beef broth. Stir to combine.
Step 4: Add the Herbs and Return the Short Ribs
Add dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they are mostly covered by the sauce.
Step 5: Slow Cook the Ragu
Cover the pot with a lid and reduce the heat to low. Let the short ribs braise in the sauce for 3-4 hours, or until the meat is fork-tender and falling off the bone.
Step 6: Shred the Meat
Once the short ribs are cooked, remove them from the sauce. Use two forks to shred the meat, discarding the bones. Return the shredded meat to the pot and stir to combine with the sauce. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Prepare the Parmesan Mashed Potatoes
Step 7a: Boil the Potatoes
Place peeled and chopped potatoes in a large pot and cover them with water. Bring to a boil and cook for 15-20 minutes, until the potatoes are tender when pierced with a fork.
Step 7b: Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Stir in grated Parmesan cheese and season with salt and pepper to taste.
Step 8: Serve and Garnish
Step 8a: Plate the Dish
Spoon a generous portion of Parmesan mashed potatoes onto each plate. Top with a generous ladle of the short rib ragu.
Step 8b: Garnish and Serve
Optionally, garnish with fresh parsley for a burst of color and freshness. Serve hot and enjoy!
How to Serve Short Rib Ragu with Parmesan Mashed Potatoes
This dish is best served warm. You can present the creamy mashed potatoes as the base and ladle the rich ragu on top. A sprinkle of fresh parsley adds a nice touch. Pair with a simple salad or crusty bread for a full meal.
How to Store Short Rib Ragu with Parmesan Mashed Potatoes
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. Add a splash of milk to the mashed potatoes to help revive their creaminess.
Tips to Make Short Rib Ragu with Parmesan Mashed Potatoes
- Browning the Short Ribs: Make sure to brown the short ribs well for more flavor.
- Adjust Seasoning: Always taste the sauce before serving and adjust the seasoning as necessary.
- Make Ahead: This ragu tastes even better the next day, so consider making it in advance.
Variation
You can substitute the beef short ribs with lamb shanks for a different flavor profile. Additionally, try adding mushrooms or red wine to the ragu for extra depth.
FAQs
1. Can I use boneless short ribs?
Yes, boneless short ribs can be used, but the cooking time might be slightly shorter.
2. How do I thicken the ragu?
If you want a thicker ragu, you can simmer it uncovered for the last 30 minutes to reduce the sauce.
3. Can I freeze the leftovers?
Absolutely! You can freeze the ragu for up to 3 months. Just make sure it’s in a sealed container.
Enjoy making this hearty and delicious Short Rib Ragu with Parmesan Mashed Potatoes!
Print
Short Rib Ragu with Parmesan Mashed Potatoes
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Total Time: 260 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: None
Description
A comforting dish featuring rich short ribs served over smooth, cheesy mashed potatoes, perfect for impressing family and friends.
Ingredients
- Beef short ribs (bone-in), 3-4 pounds
- Olive oil, 1 tablespoon
- Large onion, chopped
- Garlic, 2 cloves, minced
- Carrots, peeled and chopped, 2
- Celery stalks, chopped, 2
- Crushed tomatoes (canned), 2 cups
- Beef broth, 1 cup
- Dried thyme, 1 teaspoon
- Dried rosemary, 1 teaspoon
- Bay leaf, 1
- Salt and pepper, to taste
- Tomato paste, 1 tablespoon
- Fresh parsley, for garnish (optional)
- Russet potatoes, peeled and chopped, 2 pounds
- Unsalted butter, 1/2 cup
- Milk, 1/2 cup
- Grated Parmesan cheese, 1/2 cup
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 10 minutes. Remove the short ribs and set aside.
- In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and sauté for another minute.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens. Add crushed tomatoes and beef broth, stirring to combine.
- Add dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they are mostly covered by the sauce.
- Cover the pot and reduce heat to low. Let the short ribs braise in the sauce for 3-4 hours, or until fork-tender.
- Remove the short ribs from the sauce. Shred the meat with two forks, discarding the bones, and return the shredded meat to the pot.
- For the mashed potatoes, boil chopped potatoes in water for 15-20 minutes until tender. Drain, return to pot, add butter and milk, and mash until smooth. Stir in Parmesan cheese and season with salt and pepper.
- To serve, spoon mashed potatoes on plates, top with short rib ragu, and garnish with parsley if desired.
Notes
Browning the short ribs well enhances flavor. Adjust seasoning as needed before serving.