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Irresistible Short Rib Ragu with Parmesan Mashed Potatoes Awaits!

Irresistible Short Rib Ragu with Parmesan Mashed Potatoes
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A rich and hearty short rib ragu served over creamy Parmesan mashed potatoes, perfect for a comforting meal.

Ingredients

Scale
  • 2 lbs short ribs
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 lbs potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then brown on all sides.
  3. Remove short ribs and set aside. In the same pot, add onion, carrots, celery, and garlic; sauté until softened.
  4. Add red wine to deglaze the pot, scraping up any browned bits.
  5. Stir in crushed tomatoes, beef broth, thyme, and bay leaf. Return short ribs to the pot.
  6. Cover and transfer to the oven. Cook for 3 hours or until the meat is tender.
  7. While the ragu cooks, boil potatoes in salted water until tender. Drain and return to pot.
  8. Add milk, butter, and Parmesan cheese to the potatoes. Mash until smooth and creamy.
  9. Once the ragu is done, shred the meat and return it to the sauce. Serve over Parmesan mashed potatoes.

Notes

  • For a richer flavor, use a full-bodied red wine.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • This dish can be made a day ahead and reheated before serving.

Nutrition

Find it online: https://recipesdays.com/irresistible-short-rib-ragu-parmesan-mashed-potatoes-2/