Indulge in Short Rib Ragu with Parmesan Mashed Potatoes

Short Rib Ragu with Parmesan Mashed Potatoes is more than just a dish; it’s a love letter from your kitchen to your taste buds. Imagine diving into a bowl of rich, tender short ribs, simmered until they practically melt in your mouth, enveloped in a luscious, savory sauce that dances with flavors. Pair it with creamy, buttery mashed potatoes topped with freshly grated Parmesan, and you’ve got a culinary hug that warms the soul on even the dreariest of days.

This recipe isn’t just for special occasions; it’s perfect for cozy family dinners or when you need to impress that special someone. I remember the first time I made this dish—my kitchen smelled like an Italian bistro, and everyone couldn’t wait to dig in. Trust me, your friends and family will be begging for seconds and possibly thirds!

Ingredients for Short Rib Ragu with Parmesan Mashed Potatoes

Here’s what you’ll need to make this delicious dish:

• Bone-in Short Ribs: Look for well-marbled ribs for maximum flavor and tenderness during cooking.

• Onion: A large yellow onion adds sweetness and depth to the ragu.

• Carrots: Fresh carrots provide a subtle earthiness; chop them finely for even cooking.

• Celery: Adds aromatic flavor; use fresh stalks for the best results.

• Garlic: Fresh garlic cloves will elevate the dish’s flavor profile significantly.

• Canned Tomatoes: Choose whole peeled tomatoes; crush them by hand for texture.

• Beef Broth: Use low-sodium broth to control saltiness; homemade is always best!

• Red Wine: A hearty red wine adds richness; choose one you’d enjoy drinking.

• Dried Herbs (Thyme & Bay Leaf): These herbs enhance the dish’s aroma and complexity.

For the Mashed Potatoes:

• Peeled Potatoes: Use starchy varieties like Russets or Yukon Golds for fluffy mash.

• Butter: Quality unsalted butter ensures a rich flavor without overwhelming the dish.

• Heavy Cream: Adds decadence; adjust based on desired creaminess.

• Parmesan Cheese: Grate fresh cheese for maximum flavor impact in your mashed potatoes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Short Rib Ragu with Parmesan Mashed Potatoes

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Short Ribs

Season the short ribs generously with salt and pepper. In a large Dutch oven over medium-high heat, sear them until browned on all sides—about 3-4 minutes per side. Remove the ribs and set them aside.

Step 2: Sauté Aromatics

In the same pot, add chopped onions, carrots, and celery. Stir occasionally until the vegetables soften—this should take about five minutes. Add minced garlic and cook until fragrant.

Step 3: Build Your Sauce

Pour in the red wine to deglaze the pot, scraping up those delightful brown bits from the bottom. Let it reduce by half before adding crushed tomatoes and beef broth. Toss in thyme and bay leaf.

Step 4: Braise Short Ribs

Return the short ribs to the pot, ensuring they are submerged in that heavenly sauce. Cover and let them simmer on low heat for about two hours or until fork-tender.

Step 5: Make Parmesan Mashed Potatoes

While waiting on those glorious ribs, boil peeled potatoes until tender—about 15-20 minutes. Drain well, then mash them together with butter and heavy cream until smooth. Stir in grated Parmesan.

Step 6: Serve It Up!

Once those short ribs are tender enough to fall off the bone, shred them into bite-sized pieces right in their sauce. Serve over a generous scoop of Parmesan mashed potatoes and spoon some ragu on top for that extra flavor kick!

Transfer to plates and drizzle with sauce for the perfect finishing touch! Enjoy every succulent bite of this hearty meal that feels like home-cooked goodness at its finest!

Perfecting the Cooking Process

Start by searing the short ribs to lock in flavor. While they brown, chop your veggies and prepare the sauce. Once the meat is ready, let it simmer while you whip up those creamy Parmesan mashed potatoes. Trust me, it’s efficient and delicious!

Add Your Touch

Feel free to swap out beef short ribs for lamb or use different herbs like rosemary or thyme. Want some heat? Toss in red pepper flakes! You can also add a splash of red wine for extra depth—your taste buds will thank you.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of broth if needed to keep everything moist and delicious.

Sometimes I serve this recipe at family gatherings, and watching everyone dig in is pure joy. The compliments flow like gravy, and I secretly bask in the glory of my culinary prowess!

FAQs:

What is Short Rib Ragu with Parmesan Mashed Potatoes?

Short Rib Ragu with Parmesan Mashed Potatoes is a rich and comforting dish featuring tender braised short ribs served over creamy mashed potatoes infused with Parmesan cheese. The ragu is slow-cooked to develop deep flavors, while the mashed potatoes provide a creamy texture that complements the savory sauce. This dish is perfect for cozy dinners or special occasions.

How do I make the best Parmesan Mashed Potatoes?

To make the best Parmesan Mashed Potatoes, start by choosing starchy potatoes like Yukon Gold or Russet. Boil them until fork-tender, then drain and mash. Mix in warm milk and butter for creaminess, followed by freshly grated Parmesan cheese for flavor. Season with salt and pepper to taste. This method results in incredibly fluffy and flavorful mashed potatoes that pair perfectly with Short Rib Ragu.

Can I prepare Short Rib Ragu in advance?

Yes, you can prepare Short Rib Ragu in advance. It actually tastes even better the next day as the flavors meld together. After cooking, let it cool completely and store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve, simply reheat on the stove or microwave until warmed through.

What sides go well with Short Rib Ragu?

While Short Rib Ragu with Parmesan Mashed Potatoes stands out on its own, you can enhance your meal with complementary sides. Consider serving a simple green salad with a light vinaigrette or roasted vegetables for added color and nutrition. Crusty bread also pairs well to soak up the delicious ragu sauce.

Conclusion for Short Rib Ragu with Parmesan Mashed Potatoes:

In conclusion, Short Rib Ragu with Parmesan Mashed Potatoes is a delightful dish that brings comfort and flavor to any table. The slow-cooked short ribs create a hearty ragu that harmonizes beautifully with creamy mashed potatoes enriched by Parmesan cheese. This recipe not only offers an impressive presentation but also allows for meal prep flexibility. Enjoy this savory combination at your next gathering or family dinner!

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Short Rib Ragu with Parmesan Mashed Potatoes

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Short Rib Ragu with Parmesan Mashed Potatoes is a comforting dish that warms the soul. Tender, braised short ribs simmer in a rich, savory sauce and are served over creamy mashed potatoes infused with fresh Parmesan cheese. Perfect for family dinners or impressing guests, this recipe is both satisfying and simple to prepare. Enjoy the delightful balance of flavors as you savor each bite.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: Serves approximately 6 people 1x
• Category: Main
• Method: Braising
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 3 lbs bone-in short ribs
• 1 large yellow onion, chopped
• 2 medium carrots, finely chopped
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 1 (28 oz) can whole peeled tomatoes, crushed by hand
• 2 cups low-sodium beef broth
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 tsp dried thyme
• 1 bay leaf
• 2 lbs Yukon Gold potatoes, peeled and diced
• ¼ cup unsalted butter
• ½ cup heavy cream
• 1 cup freshly grated Parmesan cheese

Instructions

1. Season short ribs with salt and pepper. In a Dutch oven over medium-high heat, sear short ribs until browned (3-4 minutes per side). Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened (about 5 minutes). Add garlic and cook until fragrant.
3. Deglaze with red wine, scraping up brown bits. Reduce by half; add crushed tomatoes and beef broth along with thyme and bay leaf.
4. Return short ribs to the pot, cover, and simmer on low for about 2 hours until tender.
5. Meanwhile, boil potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with butter and heavy cream; stir in Parmesan.
6. Shred short ribs into sauce before serving over mashed potatoes. Drizzle with ragu sauce.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 750
• Sugar: 6g
• Sodium: 950mg
• Fat: 45g
• Saturated Fat: 19g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 110mg

Keywords: - For added flavor, let the ragu sit overnight in the fridge; it tastes even better the next day. - Swap bone-in short ribs for lamb or use different herbs like rosemary for variation.