This Short Rib Ragu is rich, hearty, and packed with flavor! Tender short ribs are slowly cooked in a savory sauce, making it a perfect match for creamy Parmesan mashed potatoes.
Honestly, the best part is mixing the ragu with those fluffy potatoes. It’s like a hug on a plate! I could eat this for dinner every night and happily not share a bite! 😋
Key Ingredients & Substitutions
Short Ribs: These are the star of the dish! Look for bone-in beef short ribs for maximum flavor. If you can’t find them, chuck roast is a good substitute, but it might not be as tender.
Red Wine: A dry red wine adds depth to the ragu. If you don’t want to use wine, you can substitute with more beef broth or grape juice for a lighter option, just remember it will change the flavor somewhat.
Yukon Gold Potatoes: Creamy and buttery, these potatoes are perfect for mashing. However, Russet potatoes work in a pinch if you want a fluffier texture; just be careful not to over-mash them!
Parmesan Cheese: While freshly grated Parmesan is best, you can also use Pecorino Romano or Grana Padano as an alternative. Just make sure to adjust the salt in the potatoes accordingly if using a saltier cheese.
How Do You Get Perfectly Tender Short Ribs?
The secret to melt-in-your-mouth short ribs is low and slow cooking. This gives the meat time to break down and become tender.
- Start by searing the ribs on all sides to build flavor.
- After deglazing the pot with wine, make sure to scrape all those tasty bits off the bottom.
- Simmer the pot covered on low heat for about 3 hours; check occasionally to ensure it doesn’t dry out.
- Fork-tender meat should pull apart easily when it’s done!
What’s the Best Way to Make Creamy Mashed Potatoes?
For creamy mashed potatoes, use warm milk and butter for a silky texture. Chilling your potatoes is a no-no as it can make them gummy.
- Boil the potatoes until they’re fork-tender, then drain and return to the pot to evaporate excess moisture.
- Add the butter first to let it melt into the potatoes before the milk. This creates a delightful creaminess!
- Season with salt and pepper, tasting as you go. Always adjust to your preference!
Enjoy your cooking – this meal is all about those delicious flavors coming together in perfect harmony!
Short Rib Ragu with Parmesan Mashed Potatoes
Ingredients You’ll Need:
For the Short Rib Ragu:
- 3 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 (14-ounce) can crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Shaved Parmesan cheese (for garnish)
For the Parmesan Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (warm)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 3 hours of cooking time. You’ll spend some time sautéing and simmering, but the result is well worth the wait! Enjoy a lovely dinner at home with this comforting dish.
Step-by-Step Instructions:
1. Preparing the Short Ribs:
Begin by seasoning the short ribs with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and brown them on all sides for about 3-4 minutes each side. Once they have a nice color, remove them from the pot and set aside.
2. Cooking the Aromatics:
In the same pot, throw in the chopped onion, carrots, and celery. Sauté these veggies for about 8-10 minutes until they soften and begin to caramelize. Next, add the minced garlic and tomato paste and sauté for another minute until fragrant. This will create a flavorful base for the ragu!
3. Deglazing and Stewing:
Now, pour in the dry red wine to deglaze the pot, scraping any tasty bits that may have stuck to the bottom. Allow the wine to reduce by half, which usually takes a couple of minutes. After that, return the short ribs to the pot and add the beef broth, crushed tomatoes, rosemary, thyme, and bay leaf. Bring this all to a gentle simmer, then cover tightly, reduce the heat to low, and let it cook for about 3 hours. The meat should become fork-tender and easily pull apart!
4. Preparing the Mashed Potatoes:
While the ragu is simmering away, let’s work on the Parmesan mashed potatoes! Place the peeled and chopped potatoes into a large pot, covering them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Once cooked, drain the potatoes and return them to the pot. Add the butter, warm milk, and grated Parmesan cheese, and mash everything together until smooth and creamy! Don’t forget to season with salt and pepper to taste.
5. Finishing the Ragu:
Once the ragu has cooked, carefully remove the short ribs from the pot and shred the meat, discarding the bones and any excess fat. Return the shredded meat back into the pot and stir everything to combine. Take out the herb sprigs and bay leaf, then taste and adjust the seasoning if necessary.
6. Serving:
To serve, spoon a generous helping of the Parmesan mashed potatoes onto each plate or bowl. Top it off with a hearty scoop of the short rib ragu, making sure to include plenty of that delicious sauce! Garnish with freshly chopped parsley and some shaved Parmesan for a beautiful touch. Serve immediately and dig in!
This dish is all about comfort, and it’s sure to be a hit whether you’re entertaining guests or enjoying a cozy family dinner. Happy cooking!
Can I Use a Different Cut of Meat for the Ragu?
Yes, you can use a chuck roast or brisket if short ribs are unavailable. Just ensure the meat is well-marbled, as it will make for a flavorful and tender ragu after simmering.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the ragu a day in advance and store it in the refrigerator. Just reheat it gently on the stove before serving. The flavors actually deepen overnight!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the ragu and mashed potatoes separately; it should keep well for about 2-3 months.
What Can I Use Instead of Red Wine?
If you’d prefer to skip the wine, you can substitute it with additional beef broth or a mixture of red grape juice and vinegar. This will give a slightly different flavor but will still be delicious!