Tender Short Rib Ragu with Silky Parmesan Mashed Potatoes

why make this recipe

Tender Short Rib Ragu with Silky Parmesan Mashed Potatoes is a comforting dish that brings warmth and joy to your dinner table. This recipe combines rich, flavorful beef with creamy mashed potatoes, making it perfect for special occasions or cozy family meals. The short ribs simmer in a savory sauce until they are fall-apart tender, while the mashed potatoes provide a smooth and cheesy companion.

how to make Tender Short Rib Ragu with Silky Parmesan Mashed Potatoes

Ingredients:

• Short ribs
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Red wine
• Beef broth
• Tomato paste
• Bay leaves
• Thyme
• Parmesan cheese
• Potatoes
• Butter
• Milk
• Salt
• Pepper

Directions:

1. Season short ribs with salt and pepper. Heat olive oil in a large pot over medium heat and brown the ribs on all sides. Remove and set aside.
2. In the same pot, add chopped onions, carrots, and celery. Cook until softened. Add minced garlic and cook for an additional minute.
3. Pour in red wine to deglaze the pot and simmer until reduced.
4. Stir in beef broth, tomato paste, bay leaves, and thyme. Return the short ribs to the pot.
5. Cover and simmer on low heat for 3 hours, or until the meat is tender.
6. For the mashed potatoes, boil peeled potatoes until tender, then mash with butter, milk, grated Parmesan, salt, and pepper until smooth and creamy.
7. Serve the ragu over the mashed potatoes and garnish as desired.

how to serve Tender Short Rib Ragu with Silky Parmesan Mashed Potatoes

Serve the ragu hot over a generous scoop of the silky mashed potatoes. You can add a sprinkle of fresh herbs or extra grated Parmesan on top for added flavor and presentation. This dish pairs well with a simple green salad or crusty bread.

how to store Tender Short Rib Ragu with Silky Parmesan Mashed Potatoes

You can store any leftover ragu and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the ragu gently on the stove and microwave or reheat the mashed potatoes until hot.

tips to make Tender Short Rib Ragu with Silky Parmesan Mashed Potatoes

• Make sure to brown the short ribs well; this adds great flavor to the ragu.
• If you want a deeper flavor, let the ragu simmer longer.
• Adjust the thickness of the mashed potatoes by adding more or less milk and butter.

variation

For a twist on the traditional recipe, you can use different kinds of meat, such as beef shanks or a combination of meats. You can also mix in different vegetables, like mushrooms or peas, into the ragu.

FAQs

Can I use different cuts of meat instead of short ribs?
Yes, you can try using chuck roast or beef shanks, but cooking times may vary.

Can I make this dish ahead of time?
Absolutely! The ragu tastes even better the next day as the flavors meld. Just reheat it before serving.

Is it possible to make this recipe in a slow cooker?
Yes, you can brown the meat first and then transfer everything to a slow cooker. Cook on low for about 6-8 hours until the meat is tender.

Tender Short Rib Ragu with Silky Parmesan Mashed Potatoes

---

• Author: admin
• Total Time: 195 minutes
• Yield: 6 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A comforting dish featuring rich short ribs in a savory sauce served over creamy Parmesan mashed potatoes.

---

Ingredients

Scale 1x2x3x

• 4 short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon thyme
• 1/2 cup Parmesan cheese, grated
• 2 pounds potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste

---

Instructions

1. Season short ribs with salt and pepper. Heat olive oil in a large pot over medium heat and brown the ribs on all sides. Remove and set aside.
2. In the same pot, add chopped onions, carrots, and celery. Cook until softened. Add minced garlic and cook for an additional minute.
3. Pour in red wine to deglaze the pot and simmer until reduced.
4. Stir in beef broth, tomato paste, bay leaves, and thyme. Return the short ribs to the pot.
5. Cover and simmer on low heat for 180 minutes, or until the meat is tender.
6. For the mashed potatoes, boil peeled potatoes until tender, then mash with butter, milk, grated Parmesan, salt, and pepper until smooth and creamy.
7. Serve the ragu over the mashed potatoes and garnish as desired.

Notes

Brown the short ribs well for added flavor. The ragu improves in taste the longer it simmers. Adjust mashed potato texture by varying milk and butter amounts.

• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 4g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 40g
• Cholesterol: 100mg

Keywords: short rib, ragu, mashed potatoes, comfort food