Description
A hearty and comforting dish featuring tender short ribs simmered in a rich sauce, served over creamy Parmesan mashed potatoes.
Ingredients
Scale
- 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 tbsp olive oil
- Salt and pepper to taste
- 2 lbs potatoes, peeled and cubed
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then brown them on all sides.
- Remove the short ribs and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened.
- Add the red wine and scrape the bottom of the pot to deglaze. Let it simmer for a few minutes.
- Stir in the crushed tomatoes and beef broth, then return the short ribs to the pot.
- Cover and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender.
- While the ragu is cooking, boil the potatoes in salted water until tender. Drain and return to the pot.
- Add milk, butter, and Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper.
- Once the ragu is done, shred the meat and mix it back into the sauce.
- Serve the short rib ragu over the Parmesan mashed potatoes.
Notes
- For a richer flavor, use a full-bodied red wine.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be made a day ahead and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Comfort Food