Incredible Short Rib Ragu with Parmesan Mashed Potatoes Recipe
Introduction
This incredible short rib ragu is rich, comforting, and perfect for a cozy dinner. Tender beef short ribs simmered in a savory tomato and red wine sauce pair beautifully with creamy Parmesan mashed potatoes for a satisfying meal.
Ingredients
- 2 pounds boneless beef short ribs
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (preferably San Marzano)
- 1 cup full-bodied red wine
- 2 cups low-sodium beef broth
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup grated parmesan cheese
- 4 tbsp unsalted butter
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot over medium-high heat. Sear the short ribs until browned on all sides, then remove them from the pot and set aside.
- Step 2: In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Step 3: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Stir in the crushed tomatoes and beef broth.
- Step 4: Return the short ribs to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for about two hours, or until the meat is fork-tender.
- Step 5: While the ragu simmers, boil the Yukon Gold potatoes in salted water until soft, about 15 minutes. Drain well.
- Step 6: Mash the potatoes with butter, heavy cream, grated parmesan, salt, and pepper until smooth and creamy.
- Step 7: Serve the short rib ragu over a generous scoop of the Parmesan mashed potatoes. Enjoy!
Tips & Variations
- For extra depth, let the ragu simmer uncovered for the last 15 minutes to thicken the sauce.
- You can substitute Yukon Gold potatoes with Russet if preferred, though Yukon Golds yield a creamier mash.
- Add a splash of balsamic vinegar to the ragu near the end of cooking to brighten the flavors.
- Leftover ragu makes excellent filling for pasta or polenta the next day.
Storage
Store leftover ragu and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth or cream to loosen the ragu if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in short ribs instead of boneless?
Yes, bone-in short ribs add extra flavor but may require slightly longer cooking to become tender. Adjust simmering time as needed.
What wine is best for cooking the ragu?
Use a full-bodied dry red wine such as Cabernet Sauvignon, Merlot, or Chianti. Avoid sweet wines for the best savory flavor.
PrintIncredible Short Rib Ragu with Parmesan Mashed Potatoes Recipe
This Incredible Short Rib Ragu with Parmesan Mashed Potatoes is a hearty and comforting dish featuring tender, slow-simmered beef short ribs in a rich tomato and red wine sauce served over creamy, cheesy mashed potatoes. Perfect for a cozy dinner, this recipe balances robust flavors with velvety textures, making it a satisfying meal that delights the senses.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Short Rib Ragu
- 2 pounds boneless beef short ribs
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (preferably San Marzano)
- 1 cup full-bodied red wine
- 2 cups low-sodium beef broth
- Salt and pepper to taste
Parmesan Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Sear Short Ribs: Heat olive oil in a large pot over medium-high heat. Add the boneless beef short ribs and sear them until they are browned on all sides. Once browned, remove the short ribs from the pot and set aside.
- Sauté Vegetables: In the same pot, add the finely chopped onions, diced carrots, and chopped celery. Cook until the vegetables are softened, about 5-7 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
- Deglaze and Combine: Pour in the full-bodied red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Stir in the crushed tomatoes and low-sodium beef broth to create the sauce base.
- Simmer Ribs: Return the seared short ribs to the pot. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the short ribs simmer gently for about 2 hours or until the meat is fork-tender and infused with the sauce flavors.
- Prepare Mashed Potatoes: While the ragu simmers, boil the peeled and cubed Yukon Gold potatoes in salted water until they are soft and easily pierced with a fork, approximately 15 minutes. Drain the potatoes well.
- Mash Potatoes: Mash the boiled potatoes with unsalted butter, heavy cream, and grated parmesan cheese until creamy and smooth. Season with salt and pepper to taste.
- Serve: Spoon a generous portion of the parmesan mashed potatoes onto each plate, then ladle the short rib ragu over the top. Serve hot and enjoy this comforting and flavorful dish.
Notes
- For best flavor, use boneless short ribs from a trusted butcher.
- If you don’t have full-bodied red wine, a dry red wine such as Cabernet Sauvignon or Merlot works well.
- Making the ragu ahead of time enhances the flavor as it allows the sauce to meld overnight.
- Yukon Gold potatoes provide a creamy texture ideal for mashed potatoes; Russets can also be used as a substitute.
- Adjust the consistency of the ragu by adding more beef broth if desired during simmering.
- Use freshly grated parmesan for the best taste and melting quality in the mashed potatoes.
Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Beef Ragu Recipe, Comfort Food, Italian Dinner, Slow Simmered Beef, Mashed Potatoes Side
