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Short Rib Ragu with Parmesan Mashed Potatoes

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Short Rib Ragu with Parmesan Mashed Potatoes is an indulgent comfort food that combines tender, slow-cooked short ribs in a rich, savory sauce served over creamy, buttery mashed potatoes infused with Parmesan. This hearty dish is perfect for family gatherings or special occasions, offering a delightful flavor experience that warms the soul.

Ingredients

Scale
  • 2 lbs bone-in short ribs
  • 1 large yellow onion, chopped
  • 2 medium carrots, finely chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (e.g., Merlot)
  • 28 oz crushed tomatoes (canned)
  • 1 cup low-sodium beef broth
  • 2 lbs russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Sear the short ribs in a large Dutch oven over medium-high heat until browned on all sides. Remove and set aside.
  2. In the same pot, sauté onion, carrots, celery, and garlic until softened (about 5 minutes).
  3. Deglaze with red wine, scraping up any bits from the bottom. Let it simmer until reduced by half.
  4. Add crushed tomatoes and beef broth back into the pot. Return the short ribs and bring to a gentle simmer. Cover and cook on low heat for about 2 hours.
  5. While ragu simmers, boil potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with butter and heavy cream until smooth.
  6. Serve the ragu over the Parmesan mashed potatoes with extra sauce drizzled on top.

Nutrition

Keywords: Consider adding herbs like thyme or rosemary for enhanced flavor. Leftovers can be stored in an airtight container for up to three days.

Find it online: https://timeforkitchen.com/indulge-in-short-rib-ragu-with-parmesan-mashed-potatoes/