Description
A hearty plate of Short Rib Ragu with creamy Parmesan Mashed Potatoes, reminiscent of comforting family dinners.
Ingredients
Scale
- 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)
Instructions
- 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, about 10 minutes. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Add minced garlic and sauté for another minute.
- Stir in the tomato paste and cook for 2-3 minutes. Add crushed tomatoes and beef broth, stirring to combine.
- Add dried thyme, rosemary, and bay leaf. Return short ribs to the pot, ensuring they’re mostly covered by the sauce.
- Cover the pot with a lid, reduce heat to low, and let the short ribs braise for 3-4 hours until fork-tender.
- Remove short ribs from the sauce, shred the meat, and return it to the pot. Adjust seasoning if necessary.
Notes
Serve over creamy Parmesan mashed potatoes and garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 125mg
Keywords: Short Rib, Ragu, Comfort Food, Italian, Slow Cooked, Mashed Potatoes
