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Tender Short Ribs Parmesan Potatoes

Savory Tender Short Ribs with Creamy Parmesan Potatoes

This Hearty Short Rib Ragu with Parmesan Mashed Potatoes is a comforting and gluten-free meal featuring tender short ribs and creamy parmesan potatoes.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds beef short ribs or beef chuck roast or brisket
  • 2 tablespoons olive oil for browning
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 28 ounces crushed tomatoes canned
  • 2 cups beef broth low-sodium preferred
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste
For the Mashed Potatoes
  • 2 pounds russet potatoes or Yukon Gold potatoes
  • 4 tablespoons unsalted butter
  • 1 cup milk or dairy-free alternative
  • 1 cup parmesan cheese grated
  • to taste salt
  • to taste pepper
  • 1/4 cup fresh parsley for garnish

Equipment

  • Dutch oven

Method
 

Ragu Preparation
  1. In a heavy Dutch oven, heat olive oil over medium-high heat. Sear short ribs for about 10 minutes until browned.
  2. Remove short ribs and set aside. Sauté onions, carrots, and celery for 5-7 minutes. Add garlic and cook for an additional minute.
  3. Stir in tomato paste and cook for 2-3 minutes. Add crushed tomatoes and beef broth, bring to a simmer.
  4. Add thyme and rosemary, return short ribs to the pot. Cover and braise on low heat for 3-4 hours.
  5. Remove short ribs, shred meat, discard bones. Return shredded meat to sauce, adjust seasoning.
Mashed Potatoes Preparation
  1. Peel and cut russet potatoes into chunks. Boil in salted water for 15-20 minutes until fork-tender.
  2. Drain and mash potatoes with butter, milk, parmesan, salt, and pepper until creamy.
Serving
  1. Form a scoop of mashed potatoes on each plate, top with short rib ragu, and garnish with parsley.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 50gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 1200mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Make-ahead friendly. Store ragu in the fridge for up to 4 days, or freeze for 3 months. Reheat gently on the stove.

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