Description
A delicious and hearty dish featuring tender braised short ribs served over creamy Parmesan mashed potatoes.
Ingredients
Scale
- 3–4 pounds beef short ribs (bone-in)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups crushed tomatoes (canned)
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon tomato paste
- Fresh parsley for garnish (optional)
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 10 minutes. Remove the short ribs and set them aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly. Then, add the crushed tomatoes and beef broth, stirring to combine.
- Add the dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they’re mostly covered by the sauce.
- Cover the pot with a lid and reduce the heat to low. Let the short ribs braise in the sauce for 3-4 hours, or until the meat is fork-tender and falling off the bone.
- Once cooked, remove the short ribs from the sauce. Use two forks to shred the meat, discarding the bones. Return the shredded meat to the pot and stir to combine with the sauce. Taste and adjust the seasoning with salt and pepper as needed.
Notes
- For a richer flavor, consider adding a splash of red wine to the ragu.
- Serve with additional grated Parmesan cheese on top of the mashed potatoes.
- This dish can be made ahead of time and reheated for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Braised Short Rib Ragu