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Short Rib Ragu with Parmesan Mashed Potatoe

Short Rib Ragu with Parmesan Mashed Potatoes: Pure Comfort Bliss

This Short Rib Ragu with Parmesan Mashed Potatoes brings comforting flavors and heartwarming satisfaction, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 4 pieces Bone-in Beef Short Ribs Substitute with boneless chuck for quicker cooking.
  • 2 tbsp Olive Oil Enhances richness.
  • 1 cup Onion, finely chopped Yellow or white onions work best.
  • 1 cup Carrot, diced Replace with parsnips for a unique twist.
  • 1 cup Celery, diced Optional ingredient, can be omitted.
  • 2 tbsp Tomato Paste Can substitute with fresh tomatoes.
  • 1 cup Dry Red Wine Swap with beef broth for non-alcoholic option.
  • 28 oz Crushed Tomatoes Fresh ripe tomatoes can also be used.
  • 2 cups Beef Broth Low-sodium or homemade works well.
  • 2 pieces Bay Leaves Fresh leaves deliver the best results.
  • 1 sprig Rosemary or Thyme Dried herbs work if fresh isn’t available.
For the Mashed Potatoes
  • 2 lbs Yukon Gold Potatoes, peeled and cubed Choose good-quality for best texture.
  • 4 tbsp Butter, melted Olive oil can be a lighter substitute.
  • 0.5 cup Heavy Cream, warmed Milk or plant-based alternatives are fine.
  • 1 cup Parmesan Cheese, finely grated Pecorino can replace for a different taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the bone-in beef short ribs with salt and pepper, then sear them for about 4-5 minutes per side until browned. Remove from the pot and set aside.
  3. Add onion, carrot, and celery to the pot. Sauté over medium heat for 5-7 minutes until softened and caramelized.
  4. Stir in 2 minced garlic cloves and 2 tablespoons of tomato paste. Cook for an additional 2-3 minutes.
  5. Pour in 1 cup of dry red wine, scraping the bottom of the pot. Let simmer for about 2-3 minutes.
  6. Stir in the crushed tomatoes, beef broth, bay leaves, and fresh herbs. Return the short ribs to the pot. Bring to a gentle boil.
  7. Cover the Dutch oven with a lid and braise in the oven for 3 hours or until the meat is fork-tender.
  8. In a large pot, bring salted water to a boil and add the Yukon Gold potatoes. Cook until tender, about 15-20 minutes. Drain and evaporate excess moisture.
  9. In a bowl, mix melted butter, warmed heavy cream, and Parmesan. Mash the potatoes, then fold in the mixture until creamy. Season with salt and pepper.
  10. Shred the beef and return it to the pot. Serve mashed potatoes topped with the Short Rib Ragu, garnished with parsley and additional Parmesan.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 52gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 1300mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 5mg

Notes

This recipe allows for variations and substitutions based on personal preference.

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