Description
A rich and savory beef short rib ragu served over creamy parmesan mashed potatoes.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 lbs Yukon gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup warm milk
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Start by patting the short ribs dry and seasoning them generously with salt and pepper. Heat olive oil in a large heavy pot, then sear the ribs until they develop a deep brown crust on all sides.
- Remove the ribs and set them aside. In the same pot, add the onion, carrots, and celery. Stir in the garlic and tomato paste, letting it cook until it deepens in color.
- Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add thyme, oregano, and the bay leaf, then return the short ribs to the pot.
- Cover and let everything simmer gently for about 2 to 3 hours. When the meat is tender and falling off the bone, remove the ribs, shred the meat, and return it to the sauce.
- Meanwhile, prepare the parmesan mashed potatoes. Boil the potatoes in salted water until fork-tender. Drain and mash them while still warm, adding butter, milk, and parmesan cheese. Stir until smooth and creamy, seasoning to taste.
- To serve, spoon a generous layer of mashed potatoes onto a plate and top with the short rib ragu.
Notes
- Let the sauce cascade over the potatoes—it’s part of the experience.
- Don’t rush the searing process to develop a deep brown crust.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 5g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 150mg