Short Rib Ragu (Print Version)
# Ingredients:
→ For the Ragu
01 -
3 pounds boneless short ribs, patted dry and seasoned with salt and pepper
02 -
2 tablespoons vegetable oil
03 -
3 carrots, diced
04 -
2 ribs of celery, diced
05 -
1 onion, diced
06 -
3 cloves of garlic, minced
07 -
2 tablespoons tomato paste
08 -
1 tablespoon flour
09 -
1 (28-ounce) can whole San Marzano plum tomatoes with juice
10 -
2 cups red wine
11 -
2 cups water
12 -
6 sprigs fresh parsley
13 -
Salt and pepper, to taste
→ Parmesan Mashed Potatoes
14 -
3 Yukon gold potatoes, peeled and quartered
15 -
1/4 cup unsalted butter
16 -
1/4 cup sour cream
17 -
3/4 cup Parmesan cheese, freshly grated
18 -
Salt and pepper, to taste
19 -
3 tablespoons fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
Heat the vegetable oil over medium-high heat in a large Dutch oven. Working in batches to avoid crowding, brown the seasoned short ribs on all sides until caramelized. Remove and set aside.
03 -
Reduce heat to medium and add diced carrots, celery, and onion to the same pot. Cook for approximately 10 minutes until vegetables have softened. Add minced garlic and continue cooking for 2 minutes more.
04 -
Stir in tomato paste until vegetables are fully coated. Sprinkle flour over the mixture and stir continuously for an additional 2-3 minutes to cook out the raw flour taste.
05 -
Pour in the red wine and increase heat until mixture begins to simmer. Use a wooden spatula to scrape up all browned bits from the bottom of the pot.
06 -
Add the canned tomatoes with their juice and 2 cups of water. Break up the whole tomatoes using a wooden spoon. Return the browned short ribs to the pot, ensuring they're fully submerged in liquid. Add the parsley sprigs.
07 -
Bring to a strong simmer, then cover the pot and transfer to the preheated oven. Braise for 2-3 hours, until meat is fork-tender and shreds easily.
08 -
Once tender, remove the short ribs and set aside. Strain the cooking liquid through a fine-mesh sieve into a large saucepan, pressing on solids to extract maximum flavor before discarding them. Simmer the strained sauce over medium-high heat for approximately 30 minutes until thickened, periodically skimming any fat from the surface.
09 -
While the sauce reduces, shred the cooked short ribs. Once the sauce has thickened, add the shredded meat and stir to combine thoroughly.
10 -
Bring a large pot of water to boil. Add the quartered potatoes and cook until fork-tender. Drain completely and return to the hot pot. Add butter and mash until incorporated. Stir in sour cream and grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
11 -
Spoon the rich short rib ragu over a generous portion of Parmesan mashed potatoes. Garnish with freshly chopped parsley if desired.
# Notes:
01 -
Start checking the short ribs for tenderness after 2 hours of braising.
02 -
For deeper flavor, this dish can be made a day ahead and reheated before serving.