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Short Rib Ragu with Parmesan Mashed Potatoes

Indulgent Short Rib Ragu with Creamy Parmesan Mashed Potatoes

Course: Comfort Food
Cuisine: Italian
Keyword: comfort food, Family Recipe, Hearty Meal, Parmesan Mashed Potatoes, Short Rib Ragu, Slow Cooked
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 servings
Calories: 750kcal
Enjoy a comforting Short Rib Ragu with Parmesan Mashed Potatoes that warms the heart and delights the palate.
Print Recipe

Equipment

  • Heavy-bottomed pot
  • Pan
  • Wooden spoon

Ingredients

For the Ragu

  • 3 pounds Short Ribs Look for marbled cuts for rich flavor and tenderness.
  • 1 can Crushed Tomatoes Use canned or fresh.
  • 1 medium Onion Yellow onions add base flavor.
  • 4 cloves Garlic Minced, fresh garlic enhances flavor.
  • 2 medium Carrots Diced or sliced, adds sweetness.
  • 2 stalks Celery Diced celery for aromatic notes.
  • 1 cup Red Wine Or substitute with beef broth.
  • 2 cups Beef Broth Homemade or quality store-bought.
  • 3 sprigs Herbs Thyme and bay leaves for flavor.

For the Parmesan Mashed Potatoes

  • 2 pounds Yukon Gold Potatoes Peeled and chopped.
  • 4 tablespoons Butter Adds richness.
  • ½ cup Milk Use cream for more decadence.
  • 1 cup Parmesan Grated for infusion of flavor.

Seasonings

  • 1 teaspoon Salt Essential for flavor.
  • 1 teaspoon Pepper Adjust to taste.

Instructions

How to Make

  • Season the short ribs generously with salt and pepper. Sear in a hot pan for about 4-5 minutes per side until browned.
  • In the same pan, add diced onions, carrots, celery, and minced garlic. Cook for 5-7 minutes until soft and fragrant.
  • Pour in roughly 1 cup of red wine to deglaze the pan, scraping up any browned bits, and let it simmer for 3-4 minutes until reduced by half.
  • Stir in 1 can of crushed tomatoes and 2 cups of beef broth along with the herbs. Bring to a boil, then reduce heat.
  • Return the seared short ribs to the pot. Cover and simmer on low for at least 2-3 hours until tender.
  • Boil 2 pounds of peeled and chopped Yukon Gold potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with 4 tablespoons of butter, ½ cup of milk, and 1 cup of grated Parmesan until creamy.
  • Plate the ragu over Parmesan mashed potatoes and garnish with fresh herbs before serving.

Notes

Optional: Drizzle extra virgin olive oil for added richness. Leftovers can be stored for versatility.

Nutrition

Serving: 1bowl | Calories: 750kcal | Carbohydrates: 80g | Protein: 50g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 1200mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 4mg