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Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes

Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes to Savor

Experience the comforting flavors of Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes, a delightful dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 4 pieces Bone-in short ribs Beef chuck can be used for a leaner option.
  • 1 tablespoon Salt Use kosher salt for better seasoning control.
  • 1 teaspoon Black pepper
  • 2 tablespoons Olive oil Available substitute: vegetable oil.
  • 1 cup Onion Chopped; can substitute onions with shallots.
  • 1 cup Celery Chopped.
  • 1 cup Carrots Chopped.
  • 4 cloves Garlic Minced; fresh is preferable.
  • 1 can Canned diced tomatoes Crushed tomatoes can be used for a smoother ragu.
  • 1 cup Dry red wine Substitute with beef broth for a non-alcoholic version.
  • 2 cups Beef broth Homemade is ideal but store-bought is quick.
  • 2 tablespoons Tomato paste Thickens the sauce.
  • 1 teaspoon Dried thyme Fresh herbs can be adjusted to taste.
  • 1 teaspoon Dried rosemary Fresh herbs can be adjusted to taste.
  • 2 pieces Bay leaves Remember to remove before serving.
For the Mashed Potatoes
  • 2 pounds Yukon Gold potatoes Substitute with Russet for fluffier texture.
  • ½ cup Heavy cream Substitute with half-and-half for a lighter option.
  • ½ cup Grated Parmesan cheese Use Pecorino Romano for stronger flavor.
  • 4 tablespoons Unsalted butter Substitute with ghee for dairy-free option.
  • ¼ cup Fresh parsley For garnish.

Equipment

  • Dutch oven
  • large pot

Method
 

Ragu Instructions
  1. Season short ribs with salt and black pepper. Set aside.
  2. In a Dutch oven, heat olive oil and sear short ribs for 3-4 minutes on each side.
  3. Sauté chopped onion, celery, and carrots in the same pot for 5 minutes, then add garlic for 1 minute.
  4. Deglaze pot with dry red wine, simmer for 5 minutes, scraping browned bits.
  5. Combine diced tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaves; simmer.
  6. Return seared short ribs to the pot, cover, and cook on low for about 2 hours.
  7. Remove short ribs, shred the meat, and return to ragu, discarding excess fat and bay leaves.
Mashed Potatoes Instructions
  1. Peel and quarter Yukon Gold potatoes; boil in salted water for 15 minutes.
  2. Drain potatoes and return to pot with butter, heavy cream, and parmesan; mash until smooth.
  3. Taste and adjust seasoning with salt if needed.
Serve Instructions
  1. Spoon mashed potatoes onto plates, top with ragu, and garnish with parsley.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

Patience during the slow cooking ensures the short ribs become melt-in-your-mouth tender.

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