Name: Short Rib Ragu with Parmesan Mashed Potatoes – Rich, Slow-Cooked Comfort at Its Finest
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 2 lbs (900 g) beef short ribs; Salt, to taste; Black pepper, to taste; 2 tablespoons olive oil; 1 small onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 2 cups crushed tomatoes; 1 cup beef broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 bay leaves; 2 lbs (900 g) Yukon Gold potatoes, peeled and cubed; 1/2 cup whole milk, warmed; 4 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese

Description

Short Rib Ragu with Parmesan Mashed Potatoes is a rich and comforting dish featuring slow-braised beef short ribs simmered in a hearty tomato and red wine sauce, served over creamy Parmesan mashed potatoes. Tender, flavorful, and perfect for a cozy dinner.

Ingredients

2 lbs (900 g) beef short ribs
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 small onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups crushed tomatoes
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
2 lbs (900 g) Yukon Gold potatoes, peeled and cubed
1/2 cup whole milk, warmed
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese

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Instructions

Preheat oven to 325°F (165°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1 minute.
Deglaze with red wine, scraping up browned bits. Simmer for 3–4 minutes.
Add crushed tomatoes, beef broth, thyme, oregano, and bay leaves. Return short ribs to the pot.
Cover and transfer to oven. Braise for 2 1/2–3 hours until meat is tender and falling off the bone.
Remove ribs, shred meat, and discard bones. Return shredded meat to sauce and simmer if needed to thicken.
Meanwhile, boil potatoes in salted water for 15–20 minutes until fork-tender. Drain.
Mash potatoes with butter, warm milk, and Parmesan cheese until smooth. Season with salt and pepper.
Serve short rib ragu over Parmesan mashed potatoes.

Notes

For deeper flavor, make the ragu a day ahead and reheat.
Skim excess fat from the sauce before serving if desired.
Substitute polenta or pasta for mashed potatoes if preferred.
Garnish with fresh parsley and extra Parmesan.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Italian