Short Rib Parmesan Mashed Potatoes (Print)
Slow-braised short ribs paired with creamy parmesan mashed potatoes for a rich, hearty meal.
# What You'll Need:
→ Short Rib Ragu
01 -
3-4 pounds beef short ribs, bone-in
02 -
1 tablespoon olive oil
03 -
1 large onion, chopped
04 -
2 cloves garlic, minced
05 -
2 carrots, peeled and chopped
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2 celery stalks, chopped
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2 cups canned crushed tomatoes
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1 cup beef broth
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
12 -
Salt and pepper to taste
13 -
1 tablespoon tomato paste
14 -
Fresh parsley for garnish (optional)
→ Parmesan Mashed Potatoes
15 -
2 pounds russet potatoes, peeled and chopped
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1/2 cup unsalted butter
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1/2 cup milk
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1/2 cup grated Parmesan cheese
19 -
Salt and pepper to taste
20 -
Fresh parsley for garnish (optional)
# How to Make It:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove from pot and set aside.
02 -
Add chopped onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
03 -
Stir in crushed tomatoes, beef broth, dried thyme, dried rosemary, tomato paste, and the bay leaf. Season with salt and pepper to taste.
04 -
Return the short ribs to the pot. Cover and simmer on low heat for 2 1/2 to 3 hours, stirring occasionally, until the meat is tender and falling off the bone.
05 -
While the ragu is simmering, boil the chopped potatoes in salted water until fork-tender. Drain and return to the pot.
06 -
Add butter, milk, and grated Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
07 -
Serve the ragu over a bed of mashed potatoes. Garnish with fresh parsley if desired.