Description
Indulge in the ultimate comfort food with this tender short rib ragu served over creamy parmesan mashed potatoes. This dish boasts rich flavors and a delightful blend of textures, making it perfect for cozy nights in or impressing guests at dinner parties. With its inviting aroma and melt-in-your-mouth tenderness, this recipe is sure to create unforgettable memories around the dinner table.
Ingredients
Scale
- 2 lbs short ribs
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef broth (low-sodium)
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 lbs Yukon gold potatoes, peeled and chopped
- 1 cup grated fresh parmesan cheese
- 1/4 cup butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- 1. Sear the short ribs: Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides.
- 2. Add aromatics: Stir in onions and garlic, cooking until onions are translucent (about 5 minutes).
- 3. Deglaze with wine: Pour in red wine, scraping any browned bits from the bottom. Simmer until reduced by half.
- 4. Combine broth and herbs: Add beef broth, thyme, and bay leaves; bring to a gentle simmer. Cover and braise for about 2-3 hours until ribs are tender.
- 5. Make mashed potatoes: Boil chopped potatoes until fork-tender (15-20 minutes). Drain and mash with butter, cream, parmesan cheese, salt, and pepper until smooth.
- 6. Serve: Plate generous portions of ragu over the mashed potatoes. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (300g)
- Calories: 475
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg