Name: Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 2 lbs short ribs; 1 medium onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 1 cup dry red wine; 2 cups low-sodium beef broth; 1 cup grated parmesan cheese; 4 tbsp unsalted butter; 1/2 cup heavy cream; 2 lbs Yukon Gold potatoes, peeled and chopped; Salt to taste; Pepper to taste

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Introduction

This Tender Short Rib Ragu served over Silky Parmesan Mashed Potatoes is a comforting and hearty meal perfect for cozy dinners. The rich, slow-cooked short ribs melt in your mouth, while the creamy mashed potatoes provide the perfect base. It’s a classic combination that’s surprisingly easy to make at home.

The image shows a white plate with a base layer of creamy mashed potatoes that are light yellow in color and fluffy in texture. On top of the mashed potatoes is a thick layer of shredded brown meat in rich brown gravy, giving a moist and tender look. The dish is topped with a sprinkle of finely shredded white cheese and chopped green herbs, adding contrast with fresh green and textured white colors. The plate sits on a white marbled surface, creating a clean and simple backdrop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs short ribs
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup dry red wine
2 cups low-sodium beef broth
2 lbs Yukon Gold potatoes, peeled and chopped
4 tbsp unsalted butter
1/2 cup heavy cream
1 cup grated parmesan cheese
Salt to taste
Pepper to taste

Instructions

Step 1: Season the short ribs with salt and pepper. Heat a large pot over medium-high heat and brown the short ribs on all sides for about 3-4 minutes per side. Remove the ribs and set aside.
Step 2: In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Step 3: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer until reduced by half, about 5-7 minutes.
Step 4: Return the browned short ribs to the pot and add the beef broth. Reduce heat to low, cover, and simmer gently for 2-3 hours until the meat is very tender.
Step 5: While the ragu simmers, cook the potatoes in boiling salted water until tender, about 15-20 minutes. Drain well.
Step 6: Mash the potatoes with butter, heavy cream, and grated parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
Step 7: Once the short ribs are tender, shred the meat into bite-sized pieces and mix it back into the sauce.
Step 8: Serve the shredded short rib ragu generously over the parmesan mashed potatoes. Garnish as desired and enjoy.

Tips & Variations

For extra depth, add a bay leaf or fresh thyme to the ragu while it simmers.
Substitute heavy cream with sour cream for a tangier mashed potato variation.
Use marrow bones or extra beef broth to enrich the ragu flavor further.
If you prefer a thicker sauce, reduce the ragu uncovered for the last 20 minutes of cooking.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed. The mashed potatoes may thicken upon standing; stir in a little extra milk or cream when reheating to restore creaminess.

How to Serve

A white plate holds a layered dish starting with a thick, creamy base of mashed potatoes spread out in a rough circle. On top, there is a generous mound of shredded brown meat with a rich gravy surrounding the base and seeping into the potatoes. The dish is finished with a light sprinkle of finely shredded white cheese and small green herb pieces scattered across the meat and potatoes. The setting features a soft focus on a white marbled surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of short ribs?

Yes, you can use beef chuck or brisket as alternatives. Just make sure to adjust cooking time until the meat is tender.

Can I make this recipe in a slow cooker?

Absolutely. Brown the short ribs and sauté the vegetables on the stove first, then transfer everything to a slow cooker with the liquids. Cook on low for 6-8 hours until the meat is tender.