Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes
Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes is a heartwarming dish that brings comfort to any table. This recipe features succulent, slow-cooked beef short ribs enveloped in a rich, savory sauce, served atop creamy parmesan mashed potatoes. Ideal for chilly evenings or festive gatherings, this meal combines nostalgia and gourmet flair in every bite.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 3 cups low-sodium beef broth
- 1 cup grated parmesan cheese
- 2 lbs Yukon Gold potatoes, peeled and chopped
Instructions
- Preheat oven to 325°F (163°C). In a large oven-safe pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until soft (about 5 minutes).
- Deglaze with red wine, scraping up browned bits; simmer until reduced by half.
- Return short ribs to the pot with beef broth. Bring to a gentle boil, cover, and transfer to the oven for 2-3 hours until fork-tender.
- Meanwhile, boil chopped potatoes in salted water until tender (15-20 minutes). Drain and mash with parmesan cheese, butter, and cream until smooth.
- Serve the ragu over mashed potatoes.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 623
- Sugar: 4g
- Sodium: 785mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 134mg