Slow-Braised Short Rib Ragu
A comforting and hearty dish of tender short ribs in a rich tomato sauce, perfect over mashed potatoes or pasta.
Equipment
- Dutch Oven
Ingredients
- 3-4 pounds 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 leaf Bay Leaf
- Fresh Parsley chopped (optional, for garnish)
- 2 pounds 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 the short ribs with salt and pepper, then sear them on all sides until browned, about 10 minutes. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, then add minced garlic and cook for 1 additional minute.
- Stir in tomato paste and cook for 2-3 minutes. Add crushed tomatoes and beef broth, stirring to combine.
- Add dried thyme, dried 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 and falls off the bone.
- Remove the short ribs and shred the meat, discarding bones. Return the shredded meat to the pot and adjust seasoning with salt and pepper.
- Meanwhile, boil potatoes in salted water until fork-tender. Drain and return to pot. Add butter, milk, and Parmesan, mashing until smooth and creamy. Season to taste.
- Serve the ragu over the creamy 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. Can also be frozen for up to 3 months.