Short Rib Ragu
Tender meat simmered with rich flavors served over creamy Parmesan mashed potatoes, perfect for a cozy family dinner.
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.
Notes
This hearty dish pairs wonderfully with a simple green salad or crusty bread. A sprinkle of fresh herbs like parsley can add a nice touch.