Description
A rich and hearty dish featuring tender short ribs simmered in a flavorful ragu, served over creamy Parmesan mashed potatoes.
Ingredients
Scale
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 lbs potatoes, peeled and cubed
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
Instructions
- Season the short ribs with salt and pepper.
- In a large pot, heat olive oil over medium-high heat and brown the short ribs on all sides.
- Add onion, carrots, celery, and garlic; sauté until softened.
- Pour in the red wine and scrape the bottom of the pot to deglaze.
- Add crushed tomatoes and beef broth; bring to a simmer.
- Cover and cook on low heat for 2-3 hours until the short ribs are tender.
- Meanwhile, boil the potatoes in salted water until tender, then drain.
- Mash the potatoes with milk, butter, and Parmesan cheese until creamy.
- Serve the ragu over the Parmesan mashed potatoes.
Notes
- For extra flavor, add herbs like thyme or rosemary to the ragu.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with a side of crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg
Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Hearty Dish, Italian Cuisine