Description
This recipe for Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes offers a comforting and indulgent meal. Slow-simmered beef short ribs in a rich tomato and red wine sauce served atop creamy, buttery Yukon Gold mashed potatoes with Parmesan cheese create the ultimate comfort food experience perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Short Rib Ragu
- 3 lbs bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- 2 bay leaves
Parmesan Mashed Potatoes
- 2 lbs Yukon gold potatoes, peeled and cubed
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Season the short ribs: Generously season the beef short ribs with salt and black pepper to enhance flavor.
- Brown the meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides to develop a rich crust, then remove and set aside.
- Sauté the aromatics: In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Incorporate tomato paste: Add tomato paste and cook, stirring, until it darkens slightly, about 2 minutes, to deepen the flavor.
- Deglaze with red wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits, enhancing the sauce’s depth.
- Add liquids and herbs: Stir in beef broth, crushed tomatoes, rosemary, thyme, and bay leaves to build the rich sauce.
- Simmer the short ribs: Return the browned short ribs to the pot. Cover and simmer on low heat for 3 to 4 hours, or until the meat is tender and falls off the bone.
- Shred the meat: Remove the short ribs from the pot. Discard the bones and shred the meat with forks.
- Finish the ragu: Return the shredded meat to the sauce and simmer for an additional 10 minutes to let the flavors meld.
- Cook the potatoes: Boil the peeled and cubed Yukon gold potatoes in salted water until fork-tender, about 15-20 minutes.
- Mash the potatoes: Drain the potatoes and mash them with heavy cream, butter, Parmesan cheese, salt, and pepper until smooth and creamy.
- Serve: Plate a generous scoop of the Parmesan mashed potatoes and top with the tender short rib ragu for the ultimate comfort dish.
Notes
- For deeper flavor, prepare the ragu a day ahead and reheat before serving.
- You can substitute bone-in short ribs with boneless if preferred, but bone-in adds more richness.
- Adjust the consistency of the ragu by adding more beef broth if needed.
- Use Yukon Gold potatoes for best creamy texture in mashed potatoes.
- Red wine can be replaced with additional beef broth if avoiding alcohol.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
