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- 2 lbs bone-in beef short ribs - 1 large onion, finely diced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 2 cups rich beef broth - 2 teaspoons dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1 bay leaf To make a great short rib ragu, you need quality beef short ribs. The bone adds flavor and richness. Fresh vegetables like onion, carrots, and celery build a solid base. Garlic brings a delightful aroma that enhances the dish. Crushed tomatoes and beef broth form a savory sauce. Thyme and oregano add warmth and depth. Don't forget salt and pepper for taste. The bay leaf helps tie all the flavors together. - 2 cups creamy mashed potatoes (prepared with butter and milk) - 1/2 cup finely grated Parmesan cheese For the Parmesan mash, start with creamy mashed potatoes. Use good butter and milk for smoothness. Grate fresh Parmesan cheese finely. This cheese adds a rich, nutty flavor that mixes well with the potatoes. The combination makes a perfect pairing with the ragu. - Fresh basil leaves - Additional Parmesan cheese for serving Garnishing your dish makes it look special. Fresh basil leaves add a pop of color and a hint of freshness. A sprinkle of extra Parmesan cheese gives a nice touch of flavor and texture. These garnishes elevate your dish to the next level. - Seasoning the ribs: Start by seasoning the beef short ribs with salt and black pepper. Make sure to cover all sides. This step adds rich flavor. - Searing technique for maximum flavor: Heat the olive oil in a heavy pot over medium-high heat. When the oil shimmers, add the ribs. Sear them for about 8-10 minutes until they turn golden brown. This step locks in flavor and gives a nice crust. - Sautéing onions, carrots, and celery: After searing the ribs, lower the heat to medium. Add the diced onion, carrots, and celery. Cook these vegetables for about 5-7 minutes. Stir frequently until they soften and smell great. - Importance of timing for garlic: Add the minced garlic last, cooking it for just one minute. Garlic can burn quickly, so watch it closely. This brings out its sweet, rich flavor. - Combining all ingredients for a cohesive flavor: Return the seared ribs to the pot. Pour in the crushed tomatoes and beef broth. Add dried thyme, oregano, and a bay leaf. Stir everything together well. - Simmering tips for tender meat: Bring the mixture to a gentle simmer, then cover the pot. Lower the heat and let it cook for 2-3 hours. This slow cooking makes the meat tender and full of flavor. - Shredding the meat off the bones: After cooking, take the ribs out and let them cool. Remove the bones, then shred the meat into bite-sized pieces. - Final cooking to meld the flavors: Put the shredded meat back in the pot. Let it simmer for another 15-20 minutes. This helps all the flavors blend nicely. - Techniques for creamy mashed potatoes: While the ragu simmers, prepare your mashed potatoes. Boil potatoes and mash them well. Use butter and milk for that creamy texture. - Incorporating Parmesan cheese effectively: Fold in the grated Parmesan cheese until it’s mixed in well. This adds a rich, cheesy flavor to the mash. - Spoon the ragu over the mash: To serve, place a generous scoop of ragu on top of your creamy mash. The sauce will soak into the potatoes, creating a delicious bite. - Optional presentation tips: For a nice touch, add fresh basil leaves and a sprinkle of extra Parmesan on top. This makes the dish look great and adds fresh flavor. - Selecting the right cut and quality of beef: Look for bone-in beef short ribs. They add flavor and moisture. Choose ribs with good marbling. This fat keeps the meat tender and juicy. - Necessary cooking times for various textures: For tender meat, simmer your short ribs for 2-3 hours. Low heat helps break down tough fibers. Check for doneness; the meat should fall off the bone easily. - Adding wine or other herbs for depth: Red wine adds complexity. A cup of dry red wine can deepen the taste. Fresh herbs like rosemary or thyme can also boost flavor. - Choosing the right beef broth: Use a rich, low-sodium beef broth. This allows you to control the salt level. Homemade broth is best, but store-bought works too. - Techniques to avoid lumps: Use a potato ricer for smooth mash. If you don't have one, mash the potatoes thoroughly. Make sure to incorporate the warm milk and butter slowly. - Flavor variations (e.g., adding garlic or herbs): Try adding roasted garlic for a sweet touch. Fresh chives or parsley can brighten the flavor. Mix in cheese for extra creaminess; it pairs well with the ragu. {{image_4}} You can cook short rib ragu in different ways. The two most common methods are the slow cooker and the traditional pot. Using a slow cooker makes it easy. You can set it and forget it. Just sear the ribs first, then add all ingredients and let it cook for 6-8 hours. This method gives you tender meat and rich flavor. The traditional pot method is faster. It takes about 2-3 hours on the stove. You get to sauté the veggies and sear the meat, adding depth to the taste. Both methods work well, but choose what fits your schedule. If you want a vegetarian ragu, you can use mushrooms or jackfruit. Mushrooms add a meaty texture. Use a mix of shiitake and portobello for the best flavor. Just sauté them like you would the ribs. Jackfruit is another great choice. It mimics the texture of pulled meat. Use canned young jackfruit and shred it after cooking. Add your spices and let it simmer. Both options create a hearty meal without meat. Seasonal ingredients can change your ragu. In spring, add fresh peas or asparagus. In summer, use zucchini or bell peppers. These add bright flavors and colors. In fall, consider using butternut squash or mushrooms for warmth. In winter, root vegetables like parsnips work well. Adjust the veggies based on what you find at the market. This keeps your dish fresh and exciting all year round. To keep your short rib ragu fresh, store it in the fridge. Use airtight containers to prevent spills and keep moisture in. The ragu will last for about three to four days. Make sure to cool it down before sealing it up. For the mashed potatoes, store them in a separate container. They will stay fresh for about three days too. You can freeze both the ragu and the mashed potatoes. For the ragu, let it cool completely. Then, place it in freezer-safe bags. Squeeze out the air before sealing. This helps avoid freezer burn. The ragu can stay frozen for up to three months. For the mashed potatoes, scoop them into a container. Label it with the date before freezing. They will last about two months in the freezer. When you're ready to enjoy your leftovers, you can reheat them easily. For the ragu, heat it in a pot over medium heat. Stir it often to keep it from sticking. You can add a splash of beef broth if it's too thick. For the mashed potatoes, warm them in the microwave. Stir them halfway through to heat evenly. If they seem dry, mix in a little milk or butter. This will keep them creamy and delicious. It takes about 3 hours and 20 minutes to make this dish. You need 20 minutes for prep and 3 hours for cooking. The long simmer helps the meat become tender and juicy. Yes, you can use other meats like chuck roast or lamb shanks. They will work well and give you nice flavors. Just adjust the cooking time based on the meat's tenderness. Pair this dish with a simple green salad or some crusty bread. A light red wine also enhances the meal nicely. These sides balance the rich flavors of the ragu. To serve more people, simply double the ingredients. Ensure you have a large enough pot to cook everything together. Adjust cooking times slightly if needed, but the process stays the same. Absolutely! You can cook the ragu a day before and refrigerate it. The flavors will improve overnight. Just reheat it gently before serving, and enjoy the rich taste! This blog post covered how to make a delicious short rib ragu and creamy Parmesan mash. We discussed key ingredients, preparation steps, and tips for great flavor. I shared ways to enhance your ragu with optional garnishes and variations like vegetarian options. Cooking can be fun and rewarding. Follow these steps to impress your family and friends. Enjoy your meal, and remember that practice makes perfect!

Short Rib Ragu over Parmesan Mash

Indulge in the ultimate comfort food with this Heavenly Short Rib Ragu recipe! Perfectly seasoned beef short ribs are simmered to tender perfection in a rich, flavorful sauce made with fresh vegetables and spices. Serve it over creamy Parmesan mashed potatoes for a meal that warms the soul. Ready to impress your family and friends? Click through to explore the full recipe and bring this delightful dish to life in your kitchen!
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Ingredients
  

2 lbs bone-in beef short ribs

2 tablespoons extra virgin olive oil

1 large onion, finely diced

2 medium carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

2 cups rich beef broth

2 teaspoons dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1 bay leaf

Fresh basil leaves, for garnish (optional)

2 cups creamy mashed potatoes (prepared with butter and milk)

1/2 cup finely grated Parmesan cheese

Instructions
 

Prep the Short Ribs: Start by seasoning the beef short ribs generously with salt and freshly ground black pepper on all sides for enhanced flavor.

    Sear the Ribs: Heat the extra virgin olive oil in a large heavy pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the short ribs in the pot. Sear them on all sides until they develop a rich, golden-brown crust, about 8-10 minutes. Once browned, remove the short ribs from the pot and set them aside on a plate.

      Sauté the Vegetables: In the same pot, reduce the heat to medium. Add the finely diced onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, until they are softened and fragrant, which should take about 5-7 minutes. Next, add the minced garlic and cook for an additional minute, making sure not to let it burn.

        Combine Ingredients: Return the browned short ribs to the pot. Pour in the crushed tomatoes and beef broth, then add the dried thyme, dried oregano, and bay leaf. Stir all the ingredients together, ensuring the ribs are well-coated in the sauce.

          Simmer the Ragu: Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Allow it to cook undisturbed for approximately 2-3 hours, or until the short ribs are tender and the meat easily falls off the bone.

            Shred the Meat: Once the short ribs are done, carefully remove them from the pot and let them cool for a few minutes. Discard the bones and use two forks to shred the meat into bite-sized pieces. Return the shredded meat to the pot, stirring it into the sauce. Let it simmer for an additional 15-20 minutes to allow the flavors to meld and the sauce to thicken.

              Prepare the Parmesan Mash: While the ragu is simmering, prepare your creamy mashed potatoes. Fold in the finely grated Parmesan cheese until the mash is wonderfully creamy and well combined.

                Serve: To serve, spoon a generous portion of the luscious short rib ragu over a mound of creamy Parmesan mash, whether on a plate or in a bowl.

                  Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 4

                    - Optional Serving Suggestion: For an elegant presentation, garnish the dish with a few fresh basil leaves and a light sprinkle of additional Parmesan cheese before serving. Enjoy the rich flavors and comfort of this heavenly dish!