There’s just something so comforting about curling up on the couch with a big plate of Short Rib Ragu and Parmesan Mashed Potatoes, isn’t there? It takes me back to the chilly autumn nights growing up when my mom would spend all day in the kitchen, filling the house with the most incredible aromas. The rich, meaty scent of the Short Rib Ragu simmering on the stove, mingled with the creamy, cheesy goodness of the Parmesan Mashed Potatoes – it’s enough to make your mouth water just thinking about it.
I can still picture myself as a kid, sitting at the kitchen table, watching my mom expertly pull the tender Short Rib meat off the bone and shred it into the thick, velvety ragu. She’d let it simmer for hours, infusing every bite with deep, complex flavors. And those Parmesan Mashed Potatoes? Perfectly smooth and pillowy, with just the right amount of sharpness from the Parmesan. It was the ultimate cozy meal, one that always brought our family together, no matter how hectic the day had been.
That’s why this Short Rib Ragu with Parmesan Mashed Potatoes recipe has become such a go-to for me over the years. It’s not just a delicious dish – it’s a time machine, transporting me back to those precious moments of comfort and connection. And I’m willing to bet it’ll do the same for you and your loved ones.
Table of Contents
Why This Short Rib Ragu With Parmesan Mashed Potatoes Recipe Will Become Your Go-To
The Secret Behind Perfect Short Rib Ragu With Parmesan Mashed Potatoes
The key to this Short Rib Ragu with Parmesan Mashed Potatoes recipe is in the slow, gentle cooking process. By letting the short ribs braise in the flavorful sauce for hours, you end up with meat that’s fall-off-the-bone tender and infused with all the rich, savory notes of the ragu. And the Parmesan Mashed Potatoes? They’re the perfect accompaniment, creamy and indulgent, with just the right amount of cheesy goodness to balance out the heartiness of the ragu.
Essential Ingredients You’ll Need
– Short ribs: The star of the show, these beautifully marbled cuts of beef are the foundation for the rich, meaty ragu.
– Onions, carrots, and celery: The classic “mirepoix” that adds depth and complexity to the sauce.
– Garlic: For that essential aromatic flavor.
– Red wine: This adds a lovely depth of flavor and helps to tenderize the meat.
– Canned crushed tomatoes: The base of the ragu, providing that perfect tomato-y richness.
– Parmesan cheese: Stirred into the mashed potatoes, it provides a sharp, creamy contrast to the savory ragu.
– Potatoes: Russet or Yukon Gold potatoes work best for the most velvety, fluffy mashed potatoes.
– Milk and butter: To make the mashed potatoes extra rich and indulgent.
Step-by-Step Short Rib Ragu With Parmesan Mashed Potatoes Instructions
Preparing Your Short Rib Ragu With Parmesan Mashed Potatoes
This Short Rib Ragu with Parmesan Mashed Potatoes recipe is a bit of a project, but trust me, it’s well worth the effort. The total cooking time comes out to about 3 hours, but most of that is hands-off simmering time, allowing the flavors to meld and the meat to become meltingly tender. You’ll need a large Dutch oven or heavy-bottomed pot, as well as a potato masher or ricer for the mashed potatoes.
1- Start by seasoning the short ribs generously with salt and pepper. In the Dutch oven, heat a couple tablespoons of olive oil over medium-high heat. Working in batches if needed, sear the short ribs on all sides until they’re nicely browned, about 3-4 minutes per side.
2- Remove the seared short ribs from the pot and set them aside. Reduce the heat to medium and add the diced onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 8-10 minutes.
3- Add the minced garlic and cook for an additional minute, until fragrant. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to allow the alcohol to cook off.
4- Return the seared short ribs to the pot and pour in the crushed tomatoes. Bring the mixture to a simmer, then cover the pot, reduce the heat to low, and let the Short Rib Ragu gently simmer for 2-3 hours, until the meat is fall-off-the-bone tender.
5- While the ragu is simmering, peel and cut the potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and bring to a boil over high heat. Reduce the heat to medium-low and let the potatoes simmer until they’re fork-tender, about 15-20 minutes.
6- Drain the potatoes and return them to the pot. Add the milk, butter, and a generous handful of grated Parmesan cheese. Mash the potatoes until they’re smooth and creamy, then season with salt and pepper to taste.
Pro Tips for Success
The key to the perfect Short Rib Ragu is patience – the longer you let it simmer, the more tender and flavorful the meat will become. And when it comes to the Parmesan Mashed Potatoes, be sure not to overmix them, or they can become gummy. Fold in the Parmesan gently, and you’ll end up with light, fluffy mashed potatoes that are an absolute delight.
Serving and Storing Your Short Rib Ragu With Parmesan Mashed Potatoes
Perfect Pairings for Short Rib Ragu With Parmesan Mashed Potatoes
This Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate cozy, comforting meal. It’s perfect for a chilly autumn evening, served alongside a crisp green salad and a bold, full-bodied red wine. And don’t forget the crusty bread for sopping up every last drop of that delicious ragu!
Storage and Make-Ahead Tips
The great news about this dish is that it actually gets better with time. The Short Rib Ragu can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 3 months. When you’re ready to serve, simply reheat it on the stovetop or in the oven until heated through. The Parmesan Mashed Potatoes can also be made ahead and reheated – just give them a good stir and a splash of milk or cream to revive them.
Variations and Dietary Adaptations for Short Rib Ragu With Parmesan Mashed Potatoes
Creative Short Rib Ragu With Parmesan Mashed Potatoes Variations
If you’re feeling adventurous, try swapping out the classic Parmesan for another hard, aged cheese, like Pecorino Romano or Grana Padano. You could also add a touch of nutmeg or thyme to the mashed potatoes for an extra layer of flavor. And for a seasonal twist, try topping the Short Rib Ragu with roasted Brussels sprouts or a sprinkle of fresh parsley.
Making Short Rib Ragu With Parmesan Mashed Potatoes Diet-Friendly
To make this dish a bit more diet-friendly, you can use low-fat or plant-based milk and butter in the mashed potatoes. And for the ragu, you can skim off any excess fat before serving. If you’re avoiding dairy, simply omit the Parmesan cheese in the potatoes and top the ragu with a sprinkle of fresh herbs instead.
Frequently Asked Questions
Q: Can I use a different cut of beef instead of short ribs?
A: While short ribs are the traditional choice for this dish, you could certainly use another braising cut of beef, like chuck roast or brisket. Just keep in mind that the cooking time may need to be adjusted, as different cuts have varying levels of toughness and fat content.
Q: How can I get the ragu extra thick and rich?
A: To thicken the ragu, simply let it simmer for a bit longer, uncovered, to allow some of the liquid to evaporate. You can also try adding a tablespoon or two of tomato paste to the sauce.
Q: Can I freeze the leftovers?
A: Absolutely! Both the Short Rib Ragu and the Parmesan Mashed Potatoes freeze beautifully. Just be sure to let the ragu cool completely before transferring it to an airtight container. The mashed potatoes can be frozen in a sealed bag or container as well.
Q: How many people does this recipe serve?
A: This recipe will serve 4-6 people, depending on portion sizes. The ragu makes a generous amount, so you may have some leftovers, which is great for easy meals later in the week.
Q: What if my potatoes come out lumpy?
A: If your mashed potatoes end up a bit lumpy, don’t worry! Just give them a few more good mashes with a potato masher or ricer until they’re smooth and creamy. A splash of warm milk can also help to loosen them up.
Short Rib Ragu With Parmesan Mashed Potatoes
- Total Time: 220
- Yield: 6
Description
Indulge in this mouthwatering Short Rib Ragu served over creamy Parmesan Mashed Potatoes – a comforting, restaurant-worthy dish you can easily make at home.
Ingredients
– 3 lbs boneless beef short ribs, cut into 2-inch pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 4 garlic cloves, minced
– 1 cup dry red wine
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 2 bay leaves
– 2 sprigs fresh thyme
– Salt and pepper to taste
– 3 lbs russet potatoes, peeled and cut into 1-inch cubes
– 1 cup whole milk
– 1/2 cup grated parmesan cheese
– 4 tbsp unsalted butter
– Chopped fresh parsley for garnish
Instructions
1. – Season the short ribs with salt and pepper.
2. – Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer to a plate.
3. – Add the onion to the Dutch oven and cook for 5 minutes until softened. Add the garlic and cook for 1 minute more.
4. – Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.
5. – Add the crushed tomatoes, beef broth, bay leaves, and thyme. Return the seared short ribs and any accumulated juices to the pot. Bring to a boil, then reduce heat to low. Simmer, covered, for 2-3 hours, until the meat is very tender.
6. – Meanwhile, place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
7. – Add the milk, parmesan, and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper.
8. – Once the short ribs are tender, remove the bay leaves and thyme sprigs. Use two forks to shred the meat right in the pot.
9. – Serve the short rib ragu over the parmesan mashed potatoes, garnished with chopped parsley.
Notes
For extra richness, stir in a few tablespoons of heavy cream to the mashed potatoes. The ragu can be made in advance and refrigerated for up to 5 days or frozen for several months.
- Prep Time: 20
- Cook Time: 200
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Conclusion
There’s nothing quite like the cozy, comforting flavors of Short Rib Ragu with Parmesan Mashed Potatoes. This dish is an absolute showstopper, both in terms of taste and presentation. Whether you’re serving it for a family dinner or hosting a dinner party, I guarantee your guests will be raving about it long after the plates are clean.
So what are you waiting for? Gather your ingredients, put on your apron, and get ready to transport yourself (and your loved ones) to that warm, nostalgic place that only a truly delicious, homemade meal can provide. Bon appétit!
