Description
Experience the ultimate comfort food with this tender short rib ragu, served over creamy parmesan mashed potatoes. This hearty dish combines rich flavors and comforting textures, making it perfect for cozy family dinners or special occasions. With minimal effort and maximum flavor, you’ll create a meal that warms the heart and delights the taste buds.
Ingredients
Scale
- 2 lbs short ribs (well-marbled)
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 medium carrots, sliced
- 1 cup full-bodied red wine
- 2 cups low-sodium beef broth
- 1/2 cup freshly grated parmesan cheese
- 2 lbs Yukon gold potatoes, peeled and cubed
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Sear the short ribs in olive oil in a large Dutch oven over medium-high heat until browned on all sides (about 3-4 minutes per side). Remove and set aside.
- In the same pot, sauté onions, garlic, and carrots until softened (about 5 minutes).
- Pour in red wine, scraping up browned bits. Simmer for 5 minutes before adding beef broth, thyme, and bay leaves.
- Return short ribs to the pot. Cover tightly and simmer on low heat for 2-3 hours until tender.
- Meanwhile, boil potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with milk and parmesan until smooth.
- Serve short rib ragu over mashed potatoes; enjoy!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Comfort Food
Nutrition
- Serving Size: Approximately 1 cup ragu with mashed potatoes (350g)
- Calories: 590
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg
Keywords: For added flavor, consider swapping in different herbs or using beef stock instead of broth. Leftovers can be stored in an airtight container for up to three days; reheat gently with a splash of broth.