Description
Short Rib Ragu with Parmesan Mashed Potatoes is a comforting dish that transforms any meal into a cozy gathering. Tender, slow-cooked short ribs in a rich, savory sauce sit atop velvety mashed potatoes infused with creamy Parmesan. This impressive yet easy-to-make recipe is perfect for family dinners or entertaining guests, ensuring warmth and flavor in every bite.
Ingredients
Scale
- 2 lbs short ribs
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 14 oz can crushed tomatoes
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high. Sear short ribs until golden brown on all sides (about 5 minutes per side). Remove and set aside.
- Sauté onion, carrots, celery, and garlic in the same pot until softened (about 5 minutes).
- Deglaze with red wine, scraping up browned bits. Add crushed tomatoes and beef broth; return short ribs to the pot.
- Cover and bake for about 3 hours until ribs are fork-tender.
- Boil potatoes in salted water until tender (15-20 minutes). Drain and mash with butter, cream, and Parmesan until smooth.
- Serve creamy mashed potatoes topped with ragu and extra sauce.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 680
- Sugar: 6g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - For added flavor, consider incorporating herbs like thyme or bay leaves while simmering.- Substitute short ribs with beef chuck if preferred.- Store leftovers in an airtight container for up to three days; reheat gently on the stove.