Slow-Braised Short Rib Ragu
A comforting dish featuring tender, slow-braised short ribs in a rich sauce, perfect for serving over mashed potatoes or pasta.
Equipment
- Dutch Oven
- Large Pot
Ingredients
- 3-4 lbs Bone-in Beef Short Ribs
- 1 tablespoon Olive Oil
- 1 large Onion chopped
- 2 pieces Carrots peeled and chopped
- 2 stalks Celery chopped
- 2 cloves Garlic minced
- 2 cups Canned Crushed Tomatoes
- 1 cup Beef Broth
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 piece Bay Leaf
- Fresh Parsley for garnish chopped (optional)
- 2 lbs Russet Potatoes peeled and chopped
- 0.5 cup Unsalted Butter
- 0.5 cup Whole Milk
- 0.5 cup Grated Parmesan Cheese
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper and sear on all sides until browned, about 10 minutes. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 more minute.
- Stir in tomato paste and cook for 2-3 minutes. Add crushed tomatoes and beef broth, mixing well.
- Add thyme, rosemary, and bay leaf. Return the short ribs to the pot, cover, and reduce heat to low. Braise for 3-4 hours until the meat is tender.
- Once tender, shred the meat and mix it back into the sauce. Adjust seasoning with salt and pepper as needed.
- For the mashed potatoes, boil chopped russet potatoes in salted water until fork-tender. Drain, then return to the pot with butter, milk, and Parmesan. Mash until smooth and season with salt and pepper.
- Serve the ragu over a generous portion of mashed potatoes, garnished with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.