Description
A rich and hearty Italian-inspired dish featuring fall-off-the-bone beef short ribs slow-braised in a robust tomato and vegetable sauce, served over creamy, Parmesan-infused mashed potatoes for the ultimate comfort meal.
Ingredients
Scale
- For the Short Rib Ragu:
- 3–4 lbs bone-in beef short ribs
- 1 tbsp 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 low-sodium beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tbsp tomato paste
- Salt and pepper to taste
- Fresh parsley for garnish
- For the Parmesan Mashed Potatoes:
- 2 lbs russet potatoes, peeled and chopped
- 1/2 cup unsalted butter, room temperature
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the short ribs: Season ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides (about 10 minutes). Remove and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 more minute.
- Build the sauce: Stir in tomato paste and cook for 2-3 minutes. Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Return ribs to pot, ensuring they are mostly covered by sauce.
- Braise: Cover and reduce heat to low. Braise for 3-4 hours until meat is fork-tender and falls off the bone.
- Shred meat: Remove ribs from pot, shred meat with forks (discard bones), and return shredded meat to sauce. Season with salt and pepper.
- Make mashed potatoes: Boil potatoes in water for 15-20 minutes until tender. Drain, return to pot, and mash with butter and milk until smooth. Stir in Parmesan cheese and season with salt and pepper.
- Serve: Plate mashed potatoes and top with generous spoonfuls of ragu. Garnish with fresh parsley.
Notes
- Choose well-marbled short ribs for the best flavor and tenderness.
- Braising time may vary; cook until meat easily pulls apart with a fork.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- For a smoother sauce, skim excess fat from the surface after braising.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 130mg