Description
Indulge in the ultimate comfort food experience with this rich and hearty short rib ragu served over velvety parmesan mashed potatoes. The tender, savory beef melts in your mouth while the creamy potatoes provide a perfect balance of textures and flavors. Ideal for chilly evenings or gatherings, this dish is sure to impress family and friends alike.
Ingredients
Scale
- 2 lbs short ribs
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 (28 oz) can San Marzano tomatoes
- 1 cup dry red wine (Merlot or Cabernet Sauvignon)
- 2 cups beef broth
- 1 cup Yukon Gold potatoes, peeled and chopped
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear short ribs until browned on all sides (about 3-4 minutes per side). Remove from pot.
- In the same pot, sauté onions, carrots, celery, and garlic until fragrant and onions are translucent (about 5 minutes).
- Deglaze the pot with red wine, scraping up any bits stuck to the bottom. Add canned tomatoes and return the short ribs to the pot.
- Pour in beef broth until the ribs are just covered. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until tender.
- Meanwhile, boil chopped potatoes in salted water until tender (15-20 minutes). Drain well.
- Mash potatoes with butter and cream until smooth; stir in Parmesan cheese until melted.
- Serve ragu over mashed potatoes and enjoy!
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg