Short Rib Ragu with Parmesan Mashed Potatoes
Short Rib Ragu with Parmesan Mashed Potatoes is a comforting and hearty dish that is perfect for a cozy night in. The tender short ribs are cooked low and slow until they are fall-apart tender, and the Parmesan mashed potatoes are creamy and flavorful. This recipe is sure to become a favorite in your household.
Ingredients
Scale
- 2 lbs bone-in beef short ribs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 4 large potatoes, peeled and diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/2 cup milk
Instructions
- Season the short ribs with salt and pepper.
- Heat some oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened.
- Add the garlic and cook for another minute.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, beef broth, thyme, bay leaves, and the browned short ribs back to the pot.
- Bring to a simmer, then cover and cook on low heat for 3-4 hours, until the meat is tender and falling off the bone.
- While the short ribs are cooking, boil the potatoes in a large pot of salted water until tender.
- Drain the potatoes and return them to the pot.
- Add the Parmesan cheese, butter, and milk to the pot and mash until smooth and creamy.
- Season with salt and pepper to taste.
- Serve the short rib ragu over the Parmesan mashed potatoes and enjoy!