Description
Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes is the ultimate comfort food, featuring melt-in-your-mouth short ribs enveloped in a rich, savory ragu, served over creamy mashed potatoes. This dish is perfect for cozy evenings or impressing guests at gatherings. With its irresistible flavors and delightful presentation, it’s sure to become a family favorite.
Ingredients
Scale
- 2 lbs bone-in short ribs
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (preferably dry)
- 3 cups low-sodium beef broth
- 1 cup freshly grated Parmesan cheese
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup butter
- 1/2 cup heavy cream
- Fresh thyme and bay leaves (to taste)
- Salt and pepper (to taste)
Instructions
- Chop vegetables finely for even cooking.
- In a large pot over medium-high heat, season short ribs with salt and pepper. Sear until browned on all sides (about 3-4 minutes per side), then set aside.
- In the same pot, add onions, carrots, celery, and garlic. Cook until softened (5-7 minutes).
- Stir in tomato paste until caramelized; pour in red wine and simmer until reduced by half.
- Return short ribs to the pot with beef broth and herbs. Bring to a boil, then reduce heat to low and simmer gently for 2-3 hours until tender.
- Boil Yukon Gold potatoes in salted water until fork-tender (15-20 minutes). Drain, then mash with butter, cream, salt, pepper, and Parmesan until smooth.
- Ladle the ragu over creamy mashed potatoes and enjoy!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 640
- Sugar: 4g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 115mg