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Short Rib Ragu with Parmesan Mashed Potatoes is a must-try!

Short Rib Ragu with Parmesan Mashed Potatoes
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A rich and hearty dish featuring tender short ribs simmered in a flavorful ragu, served over creamy Parmesan mashed potatoes.

Ingredients

Scale
  • 2 lbs short ribs
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 lbs potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter

Instructions

  1. Season the short ribs with salt and pepper.
  2. In a large pot, heat olive oil over medium-high heat and brown the short ribs on all sides.
  3. Add onion, carrots, celery, and garlic; sauté until softened.
  4. Pour in the red wine and scrape the bottom of the pot to deglaze.
  5. Add crushed tomatoes and beef broth; bring to a simmer.
  6. Cover and cook on low heat for 2-3 hours until the short ribs are tender.
  7. Meanwhile, boil the potatoes in salted water until tender, then drain.
  8. Mash the potatoes with milk, butter, and Parmesan cheese until creamy.
  9. Serve the ragu over the Parmesan mashed potatoes.

Notes

  • For extra flavor, add herbs like thyme or rosemary to the ragu.
  • Leftover ragu can be stored in the refrigerator for up to 3 days.
  • This dish pairs well with a side of crusty bread.

Nutrition

Find it online: https://bibodo.com/short-rib-ragu-parmesan-mashed-potatoes-recipe/