Short Rib Ragu with Parmesan Mashed Potatoes
Short Rib Ragu with Parmesan Mashed Potatoes is a hearty and comforting dish that is perfect for a cozy night in. The tender short ribs combined with a rich tomato sauce served over creamy mashed potatoes will surely become a new favorite in your household. This recipe takes a bit of time to cook, but the end result is well worth the effort.
Ingredients
Scale
- 2 lbs beef short ribs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 can crushed tomatoes
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 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 pot over medium-high heat and brown the short ribs on all sides. Remove and set aside.
- Add the onion, carrots, celery, and garlic to the pot. Cook until softened.
- Return the short ribs to the pot and add the crushed tomatoes, beef broth, thyme, and oregano. Season with salt and pepper.
- Cover and simmer for 2-3 hours, until the short ribs are tender and falling off the bone.
- While the short ribs are cooking, boil the potatoes in a separate pot until fork-tender.
- Drain the potatoes and mash them with the Parmesan cheese, butter, and milk until smooth and creamy.
- Serve the short rib ragu over the Parmesan mashed potatoes.