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.