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Short Rib Ragu

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This Short Rib Ragu is a rich, hearty, and comforting dish made with tender boneless short ribs simmered in a flavorful tomato-based sauce with vegetables and red wine. Paired with creamy Parmesan mashed potatoes, it’s perfect for cozy dinners or special occasions.

Ingredients

For the 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. Preheat the oven to 350°F (175°C). Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs on all sides until browned (about 5-7 minutes per side). Remove the short ribs from the pot and set them aside.
  2. In the same pot, add the diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables soften. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, then add the flour and stir for another minute to create a roux.
  4. Deglaze with red wine, scraping the bottom to release browned bits. Let it simmer for 5 minutes to reduce slightly.
  5. Add the San Marzano tomatoes (with juice), water, and fresh parsley sprigs. Return the short ribs to the pot, ensuring they’re submerged in the liquid. Bring to a boil, cover, and transfer to the oven.
  6. Braise the short ribs for 2 ½ to 3 hours, or until the meat is fork-tender and easily falls apart.
  7. Remove the short ribs from the pot, discard parsley sprigs, and shred the meat using two forks. Return the shredded meat to the pot, stir, and adjust seasoning with salt and pepper.
  8. For the mashed potatoes: While the ragu cooks, bring a large pot of salted water to a boil. Add the peeled and quartered Yukon gold potatoes and cook for 15-20 minutes until tender.
  9. Drain the potatoes and return them to the pot. Add butter, sour cream, and grated Parmesan cheese. Mash until smooth and creamy. Season with salt and pepper to taste, and garnish with chopped parsley if desired.
  10. Serve the short rib ragu over the Parmesan mashed potatoes, and enjoy!

Notes

Variations: Add mushrooms, bell peppers, or red pepper flakes to the ragu for extra flavor and spice.

Storage: Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat the ragu on the stovetop, adding a splash of water or broth if needed, and the mashed potatoes in the microwave with extra butter or cream.

Nutrition

Find it online: https://justsosavory.com/short-rib-ragu/