Description
A comforting dish featuring tender short ribs in a rich ragu served over creamy Parmesan mashed potatoes.
Ingredients
- Beef short ribs – 2 lbs (about 900 g)
- Olive oil – 2 tablespoons
- Onion – 1 large, diced
- Garlic – 4 cloves, minced
- Carrots – 2 medium, diced
- Celery – 2 stalks, diced
- Beef broth – 2 cups (about 480 ml)
- Crushed tomatoes – 1 can (14 oz or 400 g)
- Bay leaves – 2
- Fresh thyme – 2 teaspoons (or 1 teaspoon dried thyme)
- Salt – to taste
- Black pepper – to taste
- Potatoes – 2 lbs (about 900 g), peeled and cubed
- Butter – 4 tablespoons (about 60 g)
- Heavy cream – 1/2 cup (about 120 ml)
- Parmesan cheese – 1 cup, grated
Instructions
- Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned.
- Remove short ribs and set aside. In the same pot, add onions, carrots, and celery. Sauté until soft, then add minced garlic and cook for another minute.
- Stir in crushed tomatoes, scraping the bottom of the pot. Add beef broth, bay leaves, and thyme. Return short ribs to the pot, cover, and simmer on low heat for 2-3 hours until tender.
- While the ragu cooks, boil peeled and cubed potatoes in salted water until tender. Drain and mash with butter, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste.
Notes
- For gluten-free, ensure beef broth is gluten-free.
- For dairy-free mashed potatoes, use almond milk and a dairy-free butter substitute.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: short rib, ragu, mashed potatoes, comfort food, Italian cuisine