Description
This comforting Italian-American recipe features tender, fall-apart short rib ragu served over silky Parmesan mashed potatoes. The rich braised beef ragu, slow-cooked with aromatic vegetables, red wine, and herbs, pairs perfectly with creamy mashed Yukon Gold potatoes enriched with butter, milk, and Parmesan cheese. A hearty and satisfying main course ideal for family dinners or special occasions.
Ingredients
Scale
Short Rib Ragu
- 2 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Parmesan Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup warm milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Season and Sear Short Ribs: Season the short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs on all sides until deeply browned, about 6 to 8 minutes total. Remove the ribs and set aside.
- Sauté Vegetables: In the same pot, add the finely chopped onion, diced carrots, and diced celery. Sauté for about 4 minutes until the vegetables soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook briefly. Pour in the red wine, scrape the browned bits off the bottom of the pot with a wooden spoon, and simmer for 2 minutes to reduce slightly.
- Build the Ragu Sauce: Add the crushed tomatoes, beef broth, dried thyme, dried rosemary, and bay leaf. Stir to combine evenly.
- Braise Short Ribs: Return the seared short ribs to the pot. Cover and let simmer on low heat for 2 1/2 to 3 hours until the meat is fall-apart tender and infused with rich flavors.
- Prepare Mashed Potatoes: Meanwhile, bring a large pot of salted water to a boil. Add the peeled and cubed Yukon Gold potatoes and cook until fork-tender, about 15 to 20 minutes. Drain well.
- Mash Potatoes: Mash the drained potatoes with unsalted butter, warm milk, grated Parmesan cheese, salt, and black pepper until the mixture is smooth and creamy.
- Finish Ragu: Remove the bones from the braised short ribs and shred the meat directly into the ragu sauce, stirring to combine well.
- Assemble and Serve: Spoon the creamy Parmesan mashed potatoes onto plates and generously top with the tender short rib ragu. Garnish with fresh parsley and extra Parmesan cheese if desired.
Notes
- For deeper flavor, prepare the ragu one day ahead and reheat before serving to allow flavors to meld.
- Garnish with fresh parsley and extra Parmesan cheese for an elevated presentation.
- Choose Yukon Gold potatoes for naturally creamy and buttery mashed potatoes without needing excessive dairy.
- Be sure to brown the short ribs well to develop a rich, savory base flavor.
