Description
A heartwarming dish of tender, slow-braised beef short ribs in a rich tomato-herb ragu served over creamy Parmesan mashed potatoes—perfect for cozy dinners or special gatherings.
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)
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper, then brown on all sides for about 10 minutes. Set aside.
- In the same pot, add chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2–3 minutes until slightly darkened. Add crushed tomatoes and beef broth, stirring to combine.
- Add thyme, rosemary, and bay leaf. Return short ribs to the pot, ensuring they are mostly covered by the liquid.
- Cover and reduce heat to low. Braise for 3–4 hours until the meat is fork-tender and falling off the bone.
- Remove ribs, shred the meat with forks, discard bones, and return meat to the sauce. Adjust seasoning as needed.
- Meanwhile, boil potatoes in a large pot of water for 15–20 minutes until tender.
- Drain and return potatoes to the pot. Mash with butter and milk until smooth and creamy. Stir in Parmesan cheese, and season with salt and pepper to taste.
- Spoon mashed potatoes onto serving plates, top with ragu, and garnish with parsley if desired. Serve hot.
Notes
- For extra depth of flavor, add a splash of red wine while sautéing the vegetables.
- The ragu can be made 1–2 days in advance for easier prep.
- Use boneless short ribs if preferred, though bone-in adds more flavor.
- Mash can be made with sweet potatoes or cauliflower for a twist.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 7g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg
