Description
A rich and comforting dish featuring tender braised short ribs simmered in a savory tomato-based sauce, served over silky, buttery Parmesan mashed potatoes for the ultimate cozy meal.
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
- Add onion, carrots, and celery to the pot and cook until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes.
- Deglaze with red wine, scraping up browned bits from the bottom.
- Add crushed tomatoes, beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot.
- Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until ribs are tender and falling off the bone.
- Meanwhile, boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, cream, and Parmesan until smooth and silky. Season with salt and pepper.
- Remove short ribs from sauce and shred meat, discarding bones. Return meat to sauce and stir to combine.
- Serve ragu over Parmesan mashed potatoes.
Notes
- For a deeper flavor, braise the short ribs a day ahead and reheat before serving.
- Polenta or pasta can be used instead of mashed potatoes.
- Freshly grated Parmesan is essential for creamy, rich mashed potatoes.
- Prep Time: 30 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Braising
- Cuisine: Italian