Tender meat simmered with rich flavors makes this dish a true comfort food delight. Short rib ragu served over creamy Parmesan mashed potatoes is perfect for a family dinner. It’s filling, satisfying, and always brings a smile to the table. This meal is one of those cozy dishes that warms both the heart and the belly, making it ideal for a chilly evening at home.
Why You Will Love This Short Rib Ragu
This recipe is everything you want for a cozy meal—easy to make and incredibly delicious. Simple ingredients come together to create a hearty and inviting dish. The long cooking time does all the work, allowing the flavors to develop while you relax. It’s a fantastic option for a family dinner, and everyone will love the rich meat paired with creamy potatoes.
How to Make Short Rib Ragu
Making this dish is straightforward, even for beginners. You’ll start by searing the short ribs to get that lovely flavor. Then, you’ll let everything simmer together until the meat is tender and savory. Meanwhile, whip up some creamy mashed potatoes, and then serve it all together for a warm and welcoming meal.
What You Need
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons butter
Step-by-Step
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides.
- Add onions, carrots, celery, and garlic; sauté until softened.
- Pour in wine, scraping the bottom to deglaze, then add crushed tomatoes and beef broth. Bring to a simmer, cover, and cook on low for 3-4 hours until the meat is tender.
- Meanwhile, boil potatoes in salted water until tender. Drain, then mash with heavy cream, butter, parmesan, salt, and pepper until creamy.
- Serve the ragu over the parmesan mashed potatoes.
How to Serve Short Rib Ragu
This hearty dish pairs wonderfully with a simple green salad or some warm crusty bread. A sprinkle of fresh herbs like parsley can add a nice touch. It’s perfect for family gatherings or cozy dinners at home, and everyone will be coming back for seconds!
How to Store Short Rib Ragu
To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. You can also freeze the ragu for up to 2 months. When reheating, gently warm it on the stove over low heat, adding a bit of broth if it seems too thick. The mashed potatoes can be reheated in the microwave or on the stove, stirred until creamy again.
Recipe Tips
- Sear the short ribs well to enhance flavor.
- Adjust seasoning to your taste before serving.
- Feel free to add other vegetables like mushrooms or bell peppers.
- Use any leftover wine to enhance the ragu for a richer flavor.
- If the ragu thickens too much, add a splash of beef broth while reheating.
Variations & Swaps
- Swap short ribs for shredded beef or turkey for a lighter option.
- Add mushrooms for an earthy flavor in the ragu.
- Use cauliflower instead of regular potatoes for a lower-carb side.
- Try adding a pinch of red pepper flakes for a little heat.
- Replace heavy cream with sour cream for a tangy twist.
FAQs
Can I make this dish ahead of time?
Absolutely! The ragu can be made a day in advance, and it often tastes better after the flavors have had a chance to meld. Just reheat on the stove when you’re ready to serve.
Can I freeze the ragu?
Yes! This dish freezes nicely. Allow it to cool completely before transferring to an airtight container. It can stay in the freezer for up to 2 months.
What’s the best way to reheat the ragu?
Reheat it gently on the stove over low heat. Stir occasionally to ensure it heats evenly. You may want to add a little broth to loosen it up if it has thickened.
What can I serve with the ragu besides mashed potatoes?
Crusty bread, rice, or polenta make excellent side dishes. A fresh green salad with a simple vinaigrette also complements this dish nicely.
How do I avoid overcooking the meat?
Keep the heat low and check the meat periodically. It’s done when it’s fork-tender. If it starts to fall apart too quickly, it might be overcooked, so adjust cooking time accordingly.
Short Rib Ragu
Ingredients
For the Short Rib Ragu
- 2 lbs short ribs Bone-in for more flavor
- 1 pcs onion, chopped
- 2 pcs carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes Canned or fresh crushed tomatoes can be used
- 1 cup red wine Use a good quality wine you enjoy drinking
- 2 cups beef broth Homemade or store-bought
- 2 tablespoons olive oil For searing the ribs
- to taste Salt and pepper Adjust according to preference
For the Mashed Potatoes
- 4 cups potatoes, peeled and cubed Russet or Yukon gold potatoes work well
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese Freshly grated for the best flavor
- 2 tablespoons butter Unsalted butter recommended
- to taste Salt and pepper Season to your taste
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Season short ribs with salt and pepper, then sear until browned on all sides.
- Add onions, carrots, celery, and garlic; sauté until softened.
Cooking
- Pour in red wine, scraping the bottom to deglaze.
- Add crushed tomatoes and beef broth. Bring to a simmer, cover, and cook on low for 3-4 hours until the meat is tender.
- Meanwhile, boil potatoes in salted water until tender.
- Drain, then mash with heavy cream, butter, parmesan, salt, and pepper until creamy.
Serving
- Serve the ragu over the parmesan mashed potatoes.
