Print

Short Rib Ragu with Parmesan Mashed Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate comfort dish that warms both body and soul. This recipe features succulent short ribs simmered in a rich, aromatic sauce and served over creamy mashed potatoes enriched with freshly grated Parmesan cheese. Perfect for cozy evenings or special gatherings, this hearty meal promises to leave everyone asking for seconds.

Ingredients

Scale
  • 2 lbs short ribs
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 28 oz canned San Marzano tomatoes
  • 2 cups low-sodium beef broth
  • 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
  • 1 cup freshly grated Parmesan cheese
  • 4 tbsp unsalted butter
  • 1/2 cup milk or cream

Instructions

  1. Sear short ribs in a large pot over medium-high heat until browned on all sides. Remove from pot.
  2. In the same pot, sauté onion, carrots, celery, and garlic until tender.
  3. Deglaze with red wine, scraping up any brown bits. Add canned tomatoes and beef broth.
  4. Return short ribs to the pot; bring to a boil. Reduce heat; simmer (covered) for about 2 hours until tender.
  5. Meanwhile, boil peeled potatoes until fork-tender. Drain and mash with butter, milk or cream, and Parmesan until creamy.
  6. Serve the ragu generously over the mashed potatoes.

Nutrition

Find it online: https://carmenrecipes.com/short-rib-ragu-with-parmesan-mashed-potatoes/