Ingredients
Scale
Short Rib Ragu:
- 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
- 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)
Parmesan Mashed Potatoes:
- 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
- Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper and brown on all sides (~10 minutes). Remove and set aside.
- Sauté onion, carrots, and celery for 5-7 minutes. Add garlic and cook 1 more minute.
- Stir in tomato paste and cook 2-3 minutes until darkened. Add crushed tomatoes and beef broth, stir to combine.
- Add thyme, rosemary, and bay leaf. Return short ribs to the pot, mostly covered by sauce.
- Cover and braise on low heat for 3-4 hours until meat is fork-tender.
- Remove ribs, shred meat, discard bones, and return meat to the sauce. Adjust seasoning.
- Boil potatoes until tender, 15-20 minutes. Drain, mash with butter and milk until smooth. Stir in Parmesan and season with salt and pepper.
- Plate mashed potatoes and top with short rib ragu. Garnish with parsley if desired. Serve hot.
Notes
- Shred short ribs carefully to avoid bones.
- Use starchy potatoes like russets for the creamiest mash.
- Can be prepared a day ahead; flavors improve after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 150 mg