Welcome to the heart of comfort food! Today, I’m sharing a delightful recipe for Short Rib Ragu with Parmesan Mashed Potatoes. This dish is a personal favorite of mine, filled with warm memories of cooking in my kitchen while creating lasting family traditions. With tender beef short ribs simmered in a rich sauce alongside creamy mashed potatoes, it’s the perfect meal for a cozy night in or impressing dinner guests. Let’s dive deeper into this culinary journey, where you’ll learn to create this comforting dish that brings together simplicity and joy.
Table of Contents
The Story & Intro
Growing up, the aroma of a slow-cooked meal always wafted through my home, sparking an insatiable curiosity about what lay in the kitchen. One of my fondest memories is helping my mom prepare Short Rib Ragu. The patience required to let the meat cook low and slow taught me that great things take time, and there’s no rush when creating a meal filled with love. This dish symbolizes the gathering of friends and family around the table, sharing stories while digging into comforting food. Each bite of Short Rib Ragu brings back those cherished moments, reminding me of the magic that happens when simple ingredients meet creativity.
Cooking has transformed for me over the years, blending comfort with innovation. My recipe for Short Rib Ragu with Parmesan Mashed Potatoes is the perfect example. It’s accessible yet flavorful enough to make an impression. Whether you want to enjoy a cozy weeknight dinner or celebrate a special occasion, this dish fits the bill. You’ll find the recipe easy to follow, proving that even novice cooks can create something extraordinary.
Let’s explore the succulent details of how to infuse this dish with flavor. Soon, you’ll be amazed at how such a rich meal can come together effortlessly. Prepare to fall in love with cooking anew as we embark on this savory adventure!
If you love hearty comfort food, you may also enjoy my Cheddar Bay Biscuit Seafood Pot Pie or this savory Sizzling Chinese Pepper Steak with Onions.
Ingredients for Short Rib Ragu with Parmesan Mashed Potatoes
To create this comforting Short Rib Ragu, you’ll need the following ingredients:
- 3-4 pounds bone-in beef short ribs
- 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
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
This list allows you to experience the heartiness and flavors of a deeply satisfying meal. As you gather your ingredients, take a moment to appreciate how each part contributes, creating a dish that embodies the beauty of simplicity.
Now that you have everything ready, let’s dive into the preparation that will transform these ingredients into a delicious masterpiece.
For another delicious potato dish, try these crispy Air Fryer Smashed Potatoes. And if you love Parmesan, my Parmesan Crusted Onion Rings are another irresistible side.
Preparation Steps for the Perfect Short Rib Ragu
Begin by browning the short ribs in a large Dutch oven with olive oil, seasoned with salt and pepper, until they achieve a rich, golden color. This process is crucial; it adds depth and flavor to your dish. Once browned, remove them from the pot and set them aside. In that same pot, add your chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until softened, releasing their natural sweetness. Then, incorporate the minced garlic, cooking for an additional minute to create a fragrant base for your ragu.
Next, stir in tomato paste and let it cook for 2-3 minutes until it slightly darkens, which enhances the overall flavor. Pour in the crushed tomatoes and beef broth, mixing everything well. Add dried thyme, dried rosemary, and a bay leaf, giving your sauce aromatic notes that complement the meat. Return the browned short ribs to the pot, ensuring they are mostly covered by the sauce. Cover and braise on low heat for 3-4 hours until the meat becomes fork-tender.
Once done, remove the ribs, shred the meat, and discard the bones. Return the shredded meat to the sauce, seasoning it with salt and pepper to taste.
For the Parmesan mashed potatoes, boil the chopped russet potatoes in salted water for about 15-20 minutes until they’re tender. Drain them before mashing with butter and milk until you reach a creamy consistency. Fold in the grated Parmesan cheese, seasoning with salt and pepper. This step provides a luxurious side that perfectly complements the ragu.
To serve, plate the creamy mashed potatoes, top them with the hearty short rib ragu, and garnish with fresh parsley if desired. This dish is not just a meal; it’s an experience that brings joy and warmth to your dinner table.
This step provides a luxurious side that perfectly complements the ragu. If you’re looking for a lighter pairing, consider a refreshing Fresh Summer Salad or this creamy Avocado Salad Dressing.
Conclusion
For a fulfilling dinner that speaks of comfort, Short Rib Ragu with Parmesan Mashed Potatoes resonates with many culinary memories. It’s a reminder that cooking is not just about nourishment, but also about love and connection. Gather your loved ones, share this meal, and create beautiful memories together.And when you’re in the mood to explore other comforting meals, don’t miss my Smoked Chicken Thighs recipe for another crowd-pleasing dinner idea.
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FAQs
Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs can be used, but bone-in adds more flavor during the cooking process.
How can I enhance the flavor of the ragu?
Consider adding a splash of red wine when you incorporate the crushed tomatoes for a deeper flavor profile.
What can I serve alongside the Short Rib Ragu?
A simple green salad or crusty bread works well to balance the richness of the ragu.
Can I make this dish ahead of time?
Absolutely! This dish can be made a day in advance and reheated before serving, as the flavors become even better over time.
Short Rib Ragu with Parmesan Mashed Potatoes
Ingredients
For the Ragu
- 3-4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cups crushed tomatoes (canned)
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- to taste Salt and pepper
- 1 tablespoon tomato paste
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and chopped
- ½ cup unsalted butter
- ½ cup milk
- ½ cup grated Parmesan cheese
- to taste Salt and pepper
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Begin by browning the short ribs in a large Dutch oven with olive oil, seasoned with salt and pepper, until they achieve a rich, golden color. Once browned, remove them from the pot and set them aside.
- In that same pot, add your chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until softened.
- Incorporate the minced garlic, cooking for an additional minute until fragrant.
- Stir in the tomato paste and let it cook for 2-3 minutes until it slightly darkens.
- Pour in the crushed tomatoes and beef broth, mixing well.
- Add dried thyme, dried rosemary, and a bay leaf to the sauce.
- Return the browned short ribs to the pot, ensuring they are mostly covered by the sauce. Cover and braise on low heat for 3-4 hours until the meat becomes fork-tender.
- Once done, remove the ribs, shred the meat, and discard the bones. Return the shredded meat to the sauce, seasoning with salt and pepper.
Mashed Potatoes
- Boil the chopped russet potatoes in salted water for about 15-20 minutes until tender.
- Drain them before mashing with butter and milk until you reach a creamy consistency.
- Fold in the grated Parmesan cheese, seasoning with salt and pepper.
Serving
- Plate the creamy mashed potatoes, top them with the hearty short rib ragu, and garnish with fresh parsley if desired.