Ingredients
Creating this dish requires a few essential ingredients that bring depth and flavor to your table. Here’s what you’ll need:
- 4 pounds bone-in beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (substitute beef broth if needed)
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tablespoons butter
Instructions
- Preheat your oven to 325°F. Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 8-10 minutes. Remove and set aside.
- Add chopped onions and carrots to the pot, sautéing until the onions are translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes.
- Return the short ribs to the pot, along with beef broth, crushed tomatoes, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours until the meat is tender.
- While the ragu cooks, prepare the mashed potatoes. Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and return to the pot.
- In a small saucepan, heat the heavy cream and butter until warm. Mash the potatoes, gradually adding the cream mixture and Parmesan, until smooth and creamy. Season with salt and pepper to taste.
- Once the short ribs are done, remove them from the pot and shred the meat, discarding any bones. Return the meat to the sauce and stir to combine.
- Serve the ragu over a generous portion of mashed potatoes, garnished with fresh thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International