Short Rib Ragu Parmesan Potatoes (Print Version)
Melt-in-your-mouth beef short ribs in savory tomato sauce paired with creamy, cheesy Parmesan potatoes for ultimate comfort.
# Ingredients:
→ For the Short Rib Ragu
01 -
3-4 pounds beef short ribs (bone-in)
02 -
1 tablespoon olive oil
03 -
1 large onion, chopped
04 -
2 cloves garlic, minced
05 -
2 carrots, peeled and chopped
06 -
2 celery stalks, chopped
07 -
2 cups crushed tomatoes (canned)
08 -
1 cup beef broth
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried rosemary
11 -
1 bay leaf
12 -
Salt and pepper to taste
13 -
1 tablespoon tomato paste
14 -
Fresh parsley for garnish (optional)
→ For the Parmesan Mashed Potatoes
15 -
2 pounds russet potatoes, peeled and chopped
16 -
1/2 cup unsalted butter
17 -
1/2 cup milk
18 -
1/2 cup grated Parmesan cheese
19 -
Salt and pepper to taste
20 -
Fresh parsley for garnish (optional)
# Steps:
01 -
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 10 minutes. Once browned, remove the short ribs and set them aside.
02 -
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.
03 -
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.
04 -
Add the dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they're mostly covered by the sauce.
05 -
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.
06 -
Once the short ribs are cooked, remove them 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.
07 -
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.
08 -
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.
09 -
Spoon a generous portion of the Parmesan mashed potatoes onto each plate. Top with a generous ladle of the short rib ragu. Optionally, garnish with fresh parsley for a burst of color and freshness. Serve hot.
# Notes:
01 -
The short ribs become tender and melt-in-your-mouth after slow-cooking, absorbing all the flavors of the ragu sauce.
02 -
This hearty dish is perfect for colder months or when you want a satisfying, home-cooked meal.
03 -
This recipe contains no pork, bacon, or alcohol, making it versatile and accessible.