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Spoon a generous portion of the Parmesan mashed potatoes onto each plate Recipe

Spoon a generous portion of the Parmesan mashed potatoes onto each plate Recipe
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★★★★★

4.9 from 25 reviews

This comforting Short Rib Ragu with Parmesan Mashed Potatoes features tender, slow-braised beef short ribs simmered in a rich tomato and herb sauce, served atop creamy Parmesan-infused mashed potatoes. The hearty, deeply flavorful ragu pairs perfectly with the cheesy, buttery potatoes making it an ideal dish for special family dinners or cozy gatherings.

Ingredients

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Short Rib Ragu

  • 3–4 pounds beef short ribs (bone-in)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups crushed tomatoes (canned)
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon tomato paste
  • Fresh parsley for garnish (optional)

Parmesan Mashed Potatoes

  • 2 pounds russet potatoes, peeled and chopped
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown on all sides for about 10 minutes. Remove and set aside.
  2. Sauté the Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Add the Tomato Paste and Tomatoes: Stir in tomato paste and cook for 2-3 minutes until it darkens slightly. Add crushed tomatoes and beef broth, stirring to combine.
  4. Add the Herbs and Return Short Ribs: Add dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they are mostly covered by the sauce.
  5. Slow Cook the Ragu: Cover and reduce heat to low. Braise the short ribs for 3-4 hours until meat is fork-tender and falling off the bone.
  6. Shred the Meat: Remove short ribs from sauce, shred the meat with two forks discarding bones. Return shredded meat to the pot, stir to combine. Adjust seasoning with salt and pepper.
  7. Boil the Potatoes: Place peeled potatoes in a large pot, cover with water and bring to a boil. Cook for 15-20 minutes or until tender when pierced with a fork.
  8. Mash the Potatoes: Drain and return potatoes to the pot. Add butter and milk; mash until smooth and creamy. Stir in Parmesan cheese and season with salt and pepper.
  9. Plate the Dish: Spoon a generous portion of Parmesan mashed potatoes onto plates. Top with ladlefuls of short rib ragu.
  10. Garnish and Serve: Optionally garnish with fresh parsley. Serve hot and enjoy this hearty, flavorful meal.

Notes

  • For even more tender meat, cook the short ribs in a slow cooker on low for 6-8 hours instead of stovetop braising.
  • You can substitute heavy cream for milk in the mashed potatoes for an extra creamy texture.
  • Leftover ragu can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use bone-in short ribs for best flavor; boneless can be used but cooking time may vary.
  • Feel free to add a splash of red wine to the ragu for additional depth of flavor if desired.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, braised short ribs, comfort food, Italian ragu recipe

Find it online: https://victoriablair.com/spoon-a-generous-portion-of-the-parmesan-mashed-potatoes-onto-each-plate-recipe/