📑 Table of Contents ▶

Short Rib Ragu
Fundamentals
Preparation/Setup
Directions
Parmesan Mashed Potatoes
Technique
Tips/Tricks
Perfecting Results
Troubleshooting/Variations
Serving and Presentation
Pairings/Storage
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Short Rib Ragu with Parmesan Mashed Potatoes

Name: Short Rib Ragu with Parmesan Mashed Potatoes
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 3-4 pounds beef short ribs (bone-in); 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; Fresh parsley for garnish (optional)

Nothing brings comfort like a hearty plate of Short Rib Ragu with Parmesan Mashed Potatoes. The memory of my grandmother’s Sunday dinners often floods my mind when I think about this dish. She had a gift for slow cooking, transforming humble ingredients into rich, flavorful meals that filled our home with warmth and love.

The aroma of beef braising in a savory tomato sauce still makes my mouth water. I remember watching her prepare everything from browning the short ribs to sautéing the vegetables. The care she put into each step created a ragu that would melt in your mouth. Each forkful brought back memories of family conversations and laughter shared around the dinner table.

Today, I carry on that tradition. Short Rib Ragu with Parmesan Mashed Potatoes captures the essence of those moments perfectly. The way tender meat combines with creamy, cheesy potatoes creates a beautiful harmony of textures and flavors. This dish turns any ordinary evening into a special occasion, reminding us that meals are about connection and celebration.

Let’s dive into the heart of this recipe, exploring the steps to create your own unforgettable Short Rib Ragu with Parmesan Mashed Potatoes.

Short Rib Ragu

Fundamentals

To master the art of making Short Rib Ragu, a firm understanding of your ingredients is essential. Beef short ribs, the star of this dish, bring an incredible depth of flavor. The bone-in option enhances the broth’s richness, making every spoonful worth savoring. The supporting cast of ingredients—aromatic vegetables and herbs—plays a crucial role in building complexity.

The slow cooking method allows the meat to become fork-tender while the sauce thickens, absorbing all those beautiful flavors. This isn’t just cooking; it’s a craft. Each step helps layer those comforting characteristics that make this dish so beloved.

Preparation/Setup

Preparation is key to achieving that perfect balance in your Short Rib Ragu. Start by gathering your ingredients: beef short ribs, olive oil, onion, garlic, carrots, celery, crushed tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, and tomato paste. Have salt, pepper, and fresh parsley ready for garnish.

Once you have everything set, you can begin the cooking process. The beauty of Slow Cooking is that it requires patience, but the results are undeniably rewarding. As you chop, sauté, and cook, you will notice the culmination of effort leading to a deliciously rich sauce.

Ingredients

For the Short Rib Ragu, you will need these ingredients:

3-4 pounds beef short ribs (bone-in)
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
Fresh parsley for garnish (optional)

Directions

Brown the Short Ribs: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides, taking about 10 minutes. Once browned, remove the short ribs and set them aside.
Sauté the Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
Add the Tomato Paste and Tomatoes: Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly. Add crushed tomatoes and beef broth, stirring to combine.

Add the Herbs and Return the Short Ribs: Add dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they’re mostly covered by the sauce.
Slow Cook the Ragu: Cover the pot with a lid and reduce heat to low. Let the short ribs braise in the sauce for 3-4 hours or until the meat is fork-tender and falling off the bone.
Shred the Meat: Once cooked, remove the short ribs from the sauce. Use two forks to shred the meat, discarding bones. Return the shredded meat to the pot and stir to combine with the sauce. Taste and adjust seasoning with salt and pepper as needed.

Parmesan Mashed Potatoes

Technique

Perfecting Parmesan Mashed Potatoes requires attention to detail. Start with high-quality russet potatoes for a creamy texture. Cook them just until tender to prevent a watery consistency.

Mashing with a combination of butter and milk allows the potatoes to absorb flavors while maintaining a smooth finish. Finally, folding in grated Parmesan cheese enhances the savory profile, making these potatoes the perfect complement to the rich Short Rib Ragu.

Tips/Tricks

For the best results, ensure your potatoes are uniform in size; this guarantees even cooking.

Do not overwork the potatoes while mashing; this can lead to a gummy texture.
Always warm your milk before adding it to the potatoes to maintain their heat and create creaminess.

Perfecting Results

Troubleshooting/Variations

To achieve the best Short Rib Ragu, consider these troubleshooting tips. If your sauce seems too thin, let it simmer uncovered to reduce and thicken. If you prefer a thicker sauce initially, use less beef broth.

For unique variations, you can incorporate different vegetables or add a bit of heat with red pepper flakes. While the traditional ragu is rich and comforting, infusing it with your favorite ingredients allows for a personal touch.

Serving and Presentation

Pairings/Storage

Serve the Short Rib Ragu generously over a bed of creamy Parmesan mashed potatoes. The presentation is key; sprinkle some freshly chopped parsley to elevate the dish visually.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if needed to restore the desired consistency.

The combination of Short Rib Ragu and Parmesan Mashed Potatoes is a classic dish that warms the body and soul. Relish each bite as a reminder that great meals often stem from simple, well-prepared ingredients.