Description
A rich and comforting dish featuring tender, slow-braised beef short rib ragu served over creamy Parmesan mashed potatoes — the ultimate cozy, elegant comfort food for any occasion.
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
- 4 cups mashed potatoes
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (165°C).
- Season short ribs generously with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until deeply browned, about 8 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for another minute.
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Pour in red wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes until slightly reduced.
- Add crushed tomatoes, beef broth, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged in the sauce.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
- Remove short ribs and shred the meat, discarding bones and excess fat. Return the meat to the sauce and simmer for 10 more minutes to thicken slightly.
- For the mashed potatoes: Combine hot mashed potatoes with butter, Parmesan, and heavy cream. Stir until silky and smooth.
- Serve generous spoonfuls of ragu over the mashed potatoes. Garnish with parsley and extra Parmesan.
Notes
- The ragu can be made a day ahead — flavors deepen overnight.
- For a lighter sauce, skim off excess fat before serving.
- Serve with a glass of red wine and crusty bread for a complete meal.
- This recipe also pairs beautifully with pappardelle pasta or polenta.
- Prep Time: 25 mins
- Cook Time: 3 hrs 15 mins
- Category: Main Course
- Method: Braising
- Cuisine: Italian