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Short Rib Ragu Recipe

Short Rib Ragu Recipe
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★★★★★

4.7 from 6 reviews

A rich and hearty Short Rib Ragu slow-cooked to tender perfection and served over creamy Parmesan mashed potatoes. This comforting Italian-inspired dish combines the deep flavors of braised beef with a robust tomato and red wine sauce, complemented by smooth, buttery mashed potatoes for a satisfying meal perfect for family dinners or special occasions.

Ingredients

Scale

For the Short Rib 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. Prepare the Short Ribs: Preheat oven to 350°F. Heat vegetable oil over medium-high heat in a large Dutch oven. Brown the short ribs on all sides until caramelized, working in batches to avoid overcrowding. Remove and set aside.
  2. Sauté Vegetables: Reduce heat to medium, add diced carrots, celery, and onion. Cook for about 10 minutes until softened. Add minced garlic and cook for 2 more minutes.
  3. Add Tomato Paste and Flour: Stir in tomato paste evenly coating the vegetables, then sprinkle flour and stir to combine. Cook for a few more minutes to remove raw flour taste.
  4. Deglaze with Wine: Pour in red wine, increase heat to bring to a simmer, scraping the pot bottom to lift browned bits for extra flavor.
  5. Add Tomatoes and Water: Add whole canned tomatoes with juice and 2 cups water. Break up tomatoes with a wooden spoon. Stir to combine.
  6. Return Short Ribs and Add Parsley: Place the short ribs back in the pot ensuring they are submerged. Add fresh parsley sprigs. Stir gently.
  7. Simmer in Oven: Bring to a strong simmer, cover, and transfer the pot to the preheated oven. Cook for 2 to 3 hours until beef is fork-tender and easily shredded. Check at 2 hours and adjust time as needed.
  8. Strain Sauce: Remove ribs and set aside. Strain the cooking liquid through a fine mesh strainer into a large saucepan, pressing on solids to extract all liquid. Discard solids.
  9. Reduce Sauce: Simmer sauce on medium-high heat for at least 30 minutes until thickened. Skim off fat periodically.
  10. Shred Beef and Combine: Shred the short ribs and stir into the thickened sauce. Keep warm.
  11. Cook Potatoes: Boil peeled and quartered Yukon gold potatoes in salted water until fork-tender, about 15-20 minutes.
  12. Mash Potatoes: Drain potatoes and return to pot. Add butter and mash until smooth. Stir in sour cream and grated Parmesan cheese. Season with salt and pepper to taste.
  13. Serve: Plate mashed potatoes topped with generous spoonfuls of short rib ragu. Garnish with chopped parsley if desired.

Notes

  • For best flavor, use San Marzano tomatoes known for their sweet and rich taste.
  • Browning the short ribs well adds deep caramelized flavor to the dish.
  • Adjust the consistency of the ragu by adding more water or reducing the sauce further as preferred.
  • You can prepare the ragu a day ahead as it tastes even better after resting overnight.
  • Use Yukon gold potatoes for creamy, buttery mashed potatoes without needing much cream.
  • Skim excess fat from the sauce to keep it rich but not greasy.

Nutrition

Keywords: Short rib ragu, braised beef, Italian ragu, Parmesan mashed potatoes, comfort food, slow-cooked beef, hearty dinner

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