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Marco

Short Rib Ragu with Parmesan Mashed Potatoes shines in flavor!

A rich and flavorful Short Rib Ragu served with creamy Parmesan Mashed Potatoes, perfect for a comforting meal.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 can 14.5 ounces crushed tomatoes
  • 1 cup beef broth
  • 1 cup red wine
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 pound pasta such as pappardelle or fettuccine
  • 2 pounds Yukon Gold potatoes peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
  3. Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes.
  4. Add the crushed tomatoes, beef broth, oregano, thyme, bay leaves, and the seared short ribs back into the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours until the meat is tender and falls off the bone.
  5. While the ragu is cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.
  6. Add the butter, heavy cream, and Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
  7. Once the short ribs are done, remove them from the pot. Shred the meat and discard the bones. Return the shredded meat to the sauce and stir to combine.
  8. Cook the pasta according to package instructions. Drain and toss with the ragu. Serve the ragu over the pasta with a side of Parmesan mashed potatoes.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 38gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a richer flavor, let the ragu sit overnight in the refrigerator and reheat before serving.
  • You can substitute the red wine with additional beef broth for a non-alcoholic version.
  • Add fresh herbs like basil or parsley for a fresh finish.

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