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Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes Recipe

Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes Recipe
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★★★★★

5.3 from 30 reviews

A comforting and elegant meal featuring tender, slow-cooked beef short rib ragu served over creamy, silky Parmesan mashed potatoes. Rich in flavor with aromatic vegetables and herbs, this dish offers a perfect balance of rustic heartiness and smooth textures, ideal for a special dinner or cozy family meal.

Ingredients

Scale

For the Short Rib Ragu:

  • 2.5 lbs beef short ribs (bone-in for extra flavor)
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, finely chopped
  • 2 celery stalks, diced
  • 1 cup red wine (or substitute with beef broth)
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • 1 tsp thyme & rosemary (combined)
  • Salt & black pepper to taste

For the Silky Parmesan Mashed Potatoes:

  • 2 lbs Yukon Gold potatoes
  • ½ cup heavy cream (or half-and-half)
  • 4 tbsp butter (or olive oil for dairy-free)
  • ½ cup grated Parmesan cheese
  • Salt & white pepper to taste

Instructions

  1. Sear the Short Ribs: Pat the ribs dry and season them generously with salt and black pepper. Heat oil in a Dutch oven over medium-high heat, then sear the short ribs on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
  2. Sauté the Aromatics: In the same pot, add the diced onions, carrots, celery, and minced garlic. Sauté the mixture over medium heat until the vegetables soften and become fragrant, approximately 5 minutes.
  3. Deglaze & Simmer: Stir in the tomato paste and cook for 1 minute to enhance its flavor. Pour in the red wine, scraping the bottom of the pot to lift up any browned bits. Return the short ribs to the pot, add the beef stock and the thyme and rosemary. Cover the pot and simmer gently on low heat for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
  4. Make the Parmesan Mashed Potatoes: Peel and cut the Yukon Gold potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes. Drain well and return to the pot. Mash the potatoes while adding butter, heavy cream, grated Parmesan cheese, salt, and white pepper until you achieve a smooth, silky texture.
  5. Serve & Enjoy: Shred the tender beef short ribs into the sauce and ladle the rich ragu over the Parmesan mashed potatoes. Garnish with fresh parsley if desired and serve immediately for a comforting and elegant meal.

Notes

  • For a vegan alternative, substitute the beef short ribs with jackfruit or mushrooms and use coconut cream instead of dairy in the mashed potatoes.
  • To make the dish gluten-free, thicken the ragu with cornstarch rather than flour if thickening is needed.
  • For a lower-fat version, skip the cream in the mashed potatoes and incorporate Greek yogurt to retain creaminess.
  • Bone-in short ribs add more flavor but can be substituted with boneless ribs if preferred.
  • Red wine adds depth to the ragu; use a full-bodied dry red wine for the best result.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, braised beef, comfort food, slow-cooked ribs, creamy potatoes, hearty dinner

Find it online: https://platedbyemma.com/tender-short-rib-ragu-over-silky-parmesan-mashed-potatoes-recipe/