Description
Short Rib Ragu with Parmesan Mashed Potatoes is a luxurious comfort food experience, perfect for family gatherings or special occasions. Tender short ribs are simmered in a rich tomato and red wine sauce, served atop creamy mashed potatoes infused with freshly grated Parmesan. This dish not only tantalizes your taste buds but also fills your home with an irresistible aroma, making it a standout meal that brings everyone together. Get ready for a flavor explosion that will have your loved ones asking for seconds!
Ingredients
Scale
- 2 lbs short ribs
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 28 oz can San Marzano tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 cup Parmesan cheese, grated
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides (about 3-4 minutes per side). Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic until onions are translucent.
- Add canned tomatoes and red wine; scrape up any browned bits from the bottom of the pot.
- Return short ribs to the pot and pour in beef broth until submerged. Bring to a simmer over low heat.
- Cover partially and cook for about 3 hours or until short ribs are fork-tender.
- While ragu simmers, boil peeled potatoes until tender. Drain and mash with butter, cream, salt, and Parmesan until smooth.
- Serve hot by ladling ragu over mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 300g)
- Calories: 560
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg