Why Make This Recipe
Short Rib Ragu with Parmesan Mashed Potatoes is a delightful combination that offers comfort and flavor. The rich, hearty ragu made with tender short ribs pairs perfectly with creamy, cheesy mashed potatoes. This dish is ideal for family gatherings or cozy dinners, making it a go-to recipe for anyone looking to impress their guests or simply enjoy a delicious meal at home.
How to Make Short Rib Ragu with Parmesan Mashed Potatoes
Ingredients
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 (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)
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)
Directions
Prepare the Short Rib Ragu:
Brown the Short Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. This takes about 10 minutes. Once browned, remove the short ribs and set aside.
Sauté the Vegetables: 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.
Add the Tomato Paste and Tomatoes: Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly. Then, add the crushed tomatoes and beef broth. Stir to combine.
Add the Herbs and Return the Short Ribs: Add the dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they’re mostly covered by the sauce.
Slow Cook the Ragu: 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.
Shred the Meat: 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.
Prepare the Parmesan Mashed Potatoes:
Boil the Potatoes: Place the peeled and chopped potatoes in a large pot and cover them with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve and Garnish:
- Plate the Dish: Spoon a generous portion of the Parmesan mashed potatoes onto each plate. Top with a generous ladle of the short rib ragu. Garnish with fresh parsley for a burst of color and freshness. Serve hot.
How to Serve Short Rib Ragu with Parmesan Mashed Potatoes
This dish is best served warm. Place the mashed potatoes on the plate first, making a small well for the ragu. The flavors meld beautifully, creating a satisfying meal. Pair it with a simple salad or crusty bread for added enjoyment.
How to Store Short Rib Ragu with Parmesan Mashed Potatoes
Store any leftovers in an airtight container in the fridge for up to three days. For longer storage, you can freeze the ragu and mashed potatoes separately in freezer-safe containers for up to three months. When ready to enjoy, thaw and reheat on the stove or in the microwave.
Tips to Make Short Rib Ragu with Parmesan Mashed Potatoes
- For an extra flavor boost, add a splash of red wine when simmering the sauce.
- Use a potato masher to achieve the right texture for the mashed potatoes.
- Fresh herbs like thyme or rosemary can further enhance the flavor, so feel free to use them.
- If you like a bit of spice, consider adding red pepper flakes to the ragu.
Variation
For a twist on this recipe, consider using lamb shanks instead of beef short ribs. The flavor will be slightly different but equally delicious. Additionally, you can substitute the russet potatoes for cauliflower to make a lighter version of the mashed potatoes.
FAQs
1. Can I use boneless short ribs?
Yes, boneless short ribs can be used, but you may need to adjust the cooking time since they may cook faster than bone-in ribs.
2. How can I make the mashed potatoes extra creamy?
You can add more butter and milk or even sour cream or cream cheese for a richer flavor.
3. Can I make this dish ahead of time?
Absolutely! The ragu can be made a day ahead and tastes even better when allowed to sit and let the flavors meld. Reheat slowly before serving.
