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Short Rib Ragu Recipe

Short Rib Ragu Recipe
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★★★★★

5 from 18 reviews

A hearty and comforting Short Rib Ragu served over creamy Parmesan mashed potatoes. This dish is rich in flavor and perfect for a cozy family dinner.

Ingredients

Scale

For the Short Rib Ragu:

  • 3 pounds boneless short ribs, pat dry with paper towels and seasoned on both sides with salt and pepper
  • 2 tablespoons vegetable oil
  • 3 carrots, diced
  • 2 ribs of celery, diced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 1 (28-ounce) can whole San Marzano plum tomatoes, including juice
  • 2 cups red wine
  • 2 cups water
  • 6 sprigs fresh parsley
  • Salt & pepper, to taste

For the Parmesan Mashed Potatoes:

  • 3 Yukon gold potatoes, peeled and cut into quarters
  • 1/4 cup unsalted butter
  • 1/4 cup sour cream
  • 3/4 cup parmesan cheese, grated
  • Salt and pepper, to taste
  • 3 tablespoons chopped parsley (optional for garnish)

Instructions

  1. How to Make the Ragu – Preheat oven to 350°F. Heat vegetable oil in a large dutch oven. Brown short ribs. Saute vegetables, add tomato paste and flour. Pour in wine, add tomatoes, water, and parsley. Simmer in the oven for 2-3 hours.
  2. How to Make the Mashed Potatoes – Boil potatoes until fork-tender. Mash with butter, sour cream, and Parmesan. Season with salt and pepper.

Notes

  • You can also serve the ragu over creamy polenta for a delicious variation.
  • Feel free to add a splash of balsamic vinegar to the ragu for extra depth of flavor.

Nutrition

Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Comfort Food, Italian Recipe

Find it online: https://cheframiflavor.com/short-rib-ragu-recipe-2/