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A delectable dish of Short Rib Ragu with Parmesan Mashed Potatoes, featuring a rich and savory sauce atop creamy, cheesy mashed potatoes.

Irresistible Short Rib Ragu with Parmesan Mashed Potatoes

This recipe for Irresistible Short Rib Ragu with Parmesan Mashed Potatoes is a culinary masterpiece that will tantalize your taste buds. The key is slow-braising the short ribs to achieve meltingly tender meat and a flavorful sauce, which is then served over creamy, Parmesan-infused mashed potatoes.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef short ribs, cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup warm milk
  • 4 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • wooden spoon
  • Potato masher or ricer
  • Pot for boiling potatoes

Method
 

  1. Preheat the oven to 300°F.
  2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
  3. Reduce the heat to medium and add the onions, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
  4. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer until reduced by half, about 2-3 minutes.
  5. Add the crushed tomatoes, beef broth, bay leaves, and thyme. Return the seared short ribs to the pot and bring the mixture to a simmer.
  6. Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2-3 hours, or until the meat is tender and falling off the bone.
  7. Meanwhile, prepare the Parmesan Mashed Potatoes. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
  8. Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or ricer. Gradually stir in the warm milk and butter until the potatoes are creamy and smooth. Fold in the Parmesan cheese and season with salt and pepper to taste.
  9. Remove the short ribs from the oven and use two forks to shred the meat off the bones. Discard the bay leaves and thyme sprigs.
  10. Serve the Short Rib Ragu over the Parmesan Mashed Potatoes, garnished with freshly chopped parsley, if desired.

Notes

For best results, be patient and allow the short ribs to braise low and slow to achieve the most tender and flavorful ragu. The Parmesan Mashed Potatoes can be made in advance and reheated before serving. This dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.