Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes Recipe
This Tender Short Rib Ragu served over silky Parmesan mashed potatoes is a comforting and hearty dish perfect for a cozy meal. The rich, slow-simmered short ribs are cooked to perfection in a flavorful vegetable and red wine-infused sauce, paired beautifully with creamy, cheesy mashed Yukon Gold potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat
- 2 lbs short ribs
Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
Liquids
- 1 cup dry red wine
- 2 cups low-sodium beef broth
Dairy
- 1 cup grated parmesan cheese
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
Potatoes
- 2 lbs Yukon Gold potatoes, peeled and chopped
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Short Ribs: Season the short ribs generously with salt and pepper. Heat a large pot over medium-high heat and brown each side of the short ribs for 3-4 minutes to develop a deep, rich crust. Remove the ribs and set them aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook the mixture until the vegetables are softened and aromatic, about 5 minutes.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to release all the flavorful browned bits. Let the wine simmer and reduce by half, which should take about 5-7 minutes.
- Simmer the Ragu: Return the browned short ribs to the pot and pour in the low-sodium beef broth. Reduce the heat to a gentle simmer and cook uncovered for 2-3 hours, or until the meat is tender and falling off the bone.
- Prepare the Mashed Potatoes: While the ragu simmers, boil the peeled and chopped Yukon Gold potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly.
- Mash and Finish the Potatoes: Mash the drained potatoes with unsalted butter, heavy cream, and grated parmesan cheese until smooth and silky. Season with salt and pepper to taste.
- Assemble and Serve: Once the short ribs are tender, shred the meat into bite-sized pieces and mix some of the sauce in. Serve the hearty ragu spooned generously over the creamy Parmesan mashed potatoes. Garnish as desired and enjoy immediately.
Notes
- For extra depth of flavor, marinate short ribs in red wine and herbs overnight before cooking.
- You can substitute Yukon Gold potatoes with Russet potatoes for a more fluffy mash.
- If time is limited, use a pressure cooker to reduce cooking time of the short ribs to about 1 hour.
- Leftover ragu tastes even better the next day as flavors meld together.
- Serve with a simple green salad or steamed vegetables for a complete meal.
Keywords: short rib ragu, parmesan mashed potatoes, slow simmered short ribs, comfort food, hearty dinner, Italian ragu, creamy mashed potatoes
