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Adriana Rose

Short Rib Ragu with Parmesan Mashed Potatoes delights!

A hearty and flavorful Short Rib Ragu served with creamy Parmesan Mashed Potatoes, perfect for a comforting meal.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds bone-in short ribs
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 can 14.5 ounces crushed tomatoes
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 pound pasta such as pappardelle or fettuccine
  • Fresh parsley chopped (for garnish)
  • 2 pounds Yukon Gold potatoes peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Preheat the oven to 300°F. In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the short ribs and set aside.
  2. In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
  3. Stir in the crushed tomatoes, beef broth, red wine, tomato paste, thyme, and oregano. Bring to a simmer. Return the short ribs to the pot, cover, and transfer to the oven. Cook for 3 hours, or until the meat is tender and easily pulls away from the bone.
  4. While the ragu is cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.
  5. Add the butter, milk, and Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
  6. Once the ragu is done, remove the short ribs and shred the meat, discarding the bones. Stir the shredded meat back into the sauce.
  7. Cook the pasta according to package instructions. Drain and toss with the ragu. Serve the pasta topped with Parmesan mashed potatoes and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a richer flavor, add a bay leaf to the ragu while it cooks and remove it before serving.
  • You can substitute the short ribs with beef chuck for a more budget-friendly option.

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