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Short Rib Ragu with Parmesan Mashed Potatoes

Spoon a generous portion of the Parmesan mashed potatoes onto each plate Recipe
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★★★★★

5.2 from 26 reviews

Indulge in a hearty and comforting meal with this Short Rib Ragu served over creamy Parmesan Mashed Potatoes. The tender beef ribs are simmered in a rich tomato-based sauce until they are fall-apart tender, while the Parmesan-infused mashed potatoes add a luxurious and savory element to the dish.

Ingredients

Scale

For the Short Rib Ragu:

  • 3–4 pounds beef short ribs (bone-in)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups crushed tomatoes (canned)
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon tomato paste
  • Fresh parsley for garnish (optional)

For the Parmesan Mashed Potatoes:

  • 2 pounds russet potatoes, peeled and chopped
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Short Rib Ragu: Brown the short ribs, sauté the vegetables, add tomato paste and tomatoes, incorporate herbs, slow cook the ragu, shred the meat.
  2. Prepare the Parmesan Mashed Potatoes: Boil the potatoes, mash with butter, milk, and Parmesan, season.
  3. Serve and Garnish: Plate the mashed potatoes, top with short rib ragu, garnish with parsley, and serve.

Notes

  • You can use a slow cooker for the short rib ragu for convenience.
  • Adjust the seasoning of the ragu according to your preference.
  • For extra richness, add a splash of red wine to the ragu.

Nutrition

Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Beef Ribs, Comfort Food, Italian Cuisine

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