Description
A rich and hearty short rib ragu served over creamy Parmesan mashed potatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 lbs potatoes, peeled and cubed
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
Instructions
- In a large pot, heat olive oil over medium heat. Season short ribs with salt and pepper, then brown on all sides.
- Remove short ribs and set aside. In the same pot, add onion, carrots, celery, and garlic; sauté until softened.
- Add red wine to deglaze the pot, scraping up any browned bits.
- Stir in crushed tomatoes, beef broth, thyme, bay leaf, and the browned short ribs.
- Bring to a simmer, cover, and cook on low heat for 2-3 hours until the meat is tender.
- Meanwhile, boil potatoes in salted water until tender. Drain and return to pot.
- Add milk, butter, and Parmesan cheese to the potatoes; mash until smooth and creamy.
- Once the ragu is done, shred the meat and return it to the sauce. Serve over Parmesan mashed potatoes.
Notes
- For a richer flavor, use a full-bodied red wine.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg