Short Rib Ragu over Parmesan Mash Tasty Comfort Dish

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- 2 lbs beef short ribs, bone-in - 1 large onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 2 cups beef broth To create a rich short rib ragu, you need quality beef short ribs. The bone-in type adds more flavor. The vegetables make the sauce hearty. Use onion, carrots, celery, and garlic. The crushed tomatoes provide a thick base, while beef broth adds depth. - 2 teaspoons dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 bay leaf - Fresh basil, for garnish (optional) - 1/2 cup grated Parmesan cheese Seasoning is key to elevating your ragu. Thyme and oregano bring earthiness. Salt and pepper enhance flavor. A bay leaf adds a subtle aroma. For garnish, fresh basil gives brightness. Finally, Parmesan cheese adds a creamy finish to the dish. - Seasoning and Searing Short Ribs Start with the beef short ribs. Generously season them with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the short ribs and sear them on all sides. This should take about 8 to 10 minutes. You want them browned, not cooked through. Once browned, take them out and set aside. - Sautéing the Vegetables In the same pot, lower the heat to medium. Add the diced onion, carrots, and celery. Sauté these for about 5 to 7 minutes until they soften. Then, add minced garlic and cook for an extra minute. The smell will be amazing! - Incorporating All Ingredients Now, return the short ribs to the pot. Pour in the crushed tomatoes and beef broth. Add the dried thyme, dried oregano, and bay leaf. Stir everything well to combine. - Simmering Process for Tender Ribs Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for about 2 to 3 hours. This slow cooking makes the ribs tender. The meat should fall off the bone with ease. - Shredding the Meat After cooking, remove the short ribs from the pot. Let them cool for a bit. Discard the bones and shred the meat using two forks. Return the shredded meat to the pot. Stir it into the sauce and let it simmer for another 15 to 20 minutes. This thickens the sauce and enhances the flavor. - Preparing the Parmesan Mash While the ragu simmers, make your mashed potatoes. Blend in the grated Parmesan cheese to make it creamy. This cheesy mash will pair perfectly with your ragu. Now, you're ready to serve this delightful dish! Best Methods for Searing To sear short ribs well, use a heavy pot or Dutch oven. Heat olive oil over medium-high heat. Make sure the pot is hot before adding the ribs. This helps create a brown crust. Sear the ribs for about 8-10 minutes. Turn them to brown all sides. This step adds flavor and texture to your ragu. Simmering Tips for Tender Meat After searing, keep the heat low for simmering. Low heat lets the meat cook slowly. Cover the pot to trap moisture. Simmer for 2-3 hours. This helps the meat become tender. Stir occasionally to prevent sticking. The meat should fall off the bone when done. Alternative Cuts of Meat If you can't find short ribs, use chuck roast. It has a similar taste and texture. You can also try brisket for a different flavor. Both cuts work well in ragu. Vegetable Variations Feel free to mix in other vegetables. Mushrooms add depth to the sauce. Peas or bell peppers can brighten the dish. Just chop them small and add them with the onions. This keeps the cooking time similar. {{image_2}} Gluten-Free Options You can easily make this dish gluten-free. Use gluten-free beef broth and check your crushed tomatoes for any gluten. This small change keeps the flavor without the gluten. Vegetarian Alternatives For a vegetarian twist, swap the short ribs for mushrooms. Use portobello or shiitake mushrooms for a rich taste. Replace the beef broth with vegetable broth. This gives you a hearty meal without meat. Adding Wine or Other Spices Try adding red wine while cooking the ragu. A cup of dry red wine boosts flavor. You can also mix in spices like smoked paprika or red pepper flakes for a kick. This adds depth and warmth to the dish. Exploring Different Cheeses While Parmesan is a classic choice, feel free to experiment. Try Gruyère or Pecorino for a unique taste. Each cheese brings its own flavor, making your mash even better. Don't be afraid to mix cheeses for a richer profile. - Best Practices for Refrigeration: After enjoying your short rib ragu, let it cool down. Store it in an airtight container. It will last for 3 to 4 days in the fridge. Make sure to place a layer of plastic wrap on top before sealing. This helps keep the moisture in. - Freezing Tips: If you want to save it longer, freezing is great. Use a freezer-safe container or freezer bags. Remove as much air as possible. Label with the date. This dish can last for up to 3 months in the freezer. When ready to eat, just thaw in the fridge overnight. - Methods for Best Texture: The best way to reheat short rib ragu is on the stove. Place it in a saucepan over low heat. Stir often to avoid sticking. Heat until warmed through. If it’s too thick, add a splash of beef broth. - Tips to Avoid Drying Out: To keep it moist, cover the pot while reheating. You can also add a little olive oil or broth as needed. This helps keep the sauce rich and delicious. What if I can’t find short ribs? If you can’t find short ribs, use chuck roast instead. Cut it into large chunks. It has good fat and flavor. You can still achieve a tasty ragu. Just cook it the same way you would the short ribs. Can this dish be made in a slow cooker? Yes, you can make this dish in a slow cooker. Sear the meat first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours. This method makes the meat tender and easy to shred. How can I make the mash creamier? To make the mash creamier, add more butter and milk. You can also use sour cream or cream cheese. Blend the potatoes well for a smooth texture. Don’t skip the Parmesan; it adds great flavor! What wine pairs well with this dish? A rich red wine works best. Try a Cabernet Sauvignon or a Merlot. These wines complement the flavors of the ragu well. Serve a glass alongside the meal for a perfect match. How to present the meal for special occasions? For a special touch, use a nice plate. Spoon the ragu over the mash and garnish with fresh basil. You can add a sprinkle of extra Parmesan on top. This makes the dish look elegant and inviting! This article covered making a delicious dish with beef short ribs and fresh veggies. You learned how to season, sear, and simmer for tender meat. I shared tips for selecting ingredients and storing leftovers, along with answers to common questions. You can easily adapt this recipe to fit your needs and tastes. Enjoy creating this dish and impressing others with your cooking skills. Trust me, they will love it!

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Imagine the rich, savory flavors of Short Rib Ragu poured over creamy Parmesan mash. This dish is pure comfort food bliss! I’ll show you how to make it from scratch, using simple steps and ingredients. You’ll learn tips for perfecting tenderness and storage, plus how to adapt the recipe for your taste. Get ready to impress your family and friends with this tasty treat! Let’s dive in!

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Ingredients

Main Ingredients

– 2 lbs beef short ribs, bone-in

– 1 large onion, diced

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cloves garlic, minced

– 1 can (14 oz) crushed tomatoes

– 2 cups beef broth

To create a rich short rib ragu, you need quality beef short ribs. The bone-in type adds more flavor. The vegetables make the sauce hearty. Use onion, carrots, celery, and garlic. The crushed tomatoes provide a thick base, while beef broth adds depth.

Seasonings and Garnish

– 2 teaspoons dried thyme

– 1 teaspoon dried oregano

– Salt and pepper to taste

– 1 bay leaf

– Fresh basil, for garnish (optional)

– 1/2 cup grated Parmesan cheese

Seasoning is key to elevating your ragu. Thyme and oregano bring earthiness. Salt and pepper enhance flavor. A bay leaf adds a subtle aroma. For garnish, fresh basil gives brightness. Finally, Parmesan cheese adds a creamy finish to the dish.

Step-by-Step Instructions

Preparation Steps

– Seasoning and Searing Short Ribs

Start with the beef short ribs. Generously season them with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the short ribs and sear them on all sides. This should take about 8 to 10 minutes. You want them browned, not cooked through. Once browned, take them out and set aside.

– Sautéing the Vegetables

In the same pot, lower the heat to medium. Add the diced onion, carrots, and celery. Sauté these for about 5 to 7 minutes until they soften. Then, add minced garlic and cook for an extra minute. The smell will be amazing!

Combining and Simmering

– Incorporating All Ingredients

Now, return the short ribs to the pot. Pour in the crushed tomatoes and beef broth. Add the dried thyme, dried oregano, and bay leaf. Stir everything well to combine.

– Simmering Process for Tender Ribs

Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for about 2 to 3 hours. This slow cooking makes the ribs tender. The meat should fall off the bone with ease.

Final Steps

– Shredding the Meat

After cooking, remove the short ribs from the pot. Let them cool for a bit. Discard the bones and shred the meat using two forks. Return the shredded meat to the pot. Stir it into the sauce and let it simmer for another 15 to 20 minutes. This thickens the sauce and enhances the flavor.

– Preparing the Parmesan Mash

While the ragu simmers, make your mashed potatoes. Blend in the grated Parmesan cheese to make it creamy. This cheesy mash will pair perfectly with your ragu.

Now, you’re ready to serve this delightful dish!

Tips & Tricks

Cooking Techniques

Best Methods for Searing

To sear short ribs well, use a heavy pot or Dutch oven. Heat olive oil over medium-high heat. Make sure the pot is hot before adding the ribs. This helps create a brown crust. Sear the ribs for about 8-10 minutes. Turn them to brown all sides. This step adds flavor and texture to your ragu.

Simmering Tips for Tender Meat

After searing, keep the heat low for simmering. Low heat lets the meat cook slowly. Cover the pot to trap moisture. Simmer for 2-3 hours. This helps the meat become tender. Stir occasionally to prevent sticking. The meat should fall off the bone when done.

Ingredient Substitutions

Alternative Cuts of Meat

If you can’t find short ribs, use chuck roast. It has a similar taste and texture. You can also try brisket for a different flavor. Both cuts work well in ragu.

Vegetable Variations

Feel free to mix in other vegetables. Mushrooms add depth to the sauce. Peas or bell peppers can brighten the dish. Just chop them small and add them with the onions. This keeps the cooking time similar.

Variations

Dietary Adjustments

Gluten-Free Options

You can easily make this dish gluten-free. Use gluten-free beef broth and check your crushed tomatoes for any gluten. This small change keeps the flavor without the gluten.

Vegetarian Alternatives

For a vegetarian twist, swap the short ribs for mushrooms. Use portobello or shiitake mushrooms for a rich taste. Replace the beef broth with vegetable broth. This gives you a hearty meal without meat.

Flavor Enhancements

Adding Wine or Other Spices

Try adding red wine while cooking the ragu. A cup of dry red wine boosts flavor. You can also mix in spices like smoked paprika or red pepper flakes for a kick. This adds depth and warmth to the dish.

Exploring Different Cheeses

While Parmesan is a classic choice, feel free to experiment. Try Gruyère or Pecorino for a unique taste. Each cheese brings its own flavor, making your mash even better. Don’t be afraid to mix cheeses for a richer profile.

Storage Info

Storing Leftovers

– Best Practices for Refrigeration: After enjoying your short rib ragu, let it cool down. Store it in an airtight container. It will last for 3 to 4 days in the fridge. Make sure to place a layer of plastic wrap on top before sealing. This helps keep the moisture in.

– Freezing Tips: If you want to save it longer, freezing is great. Use a freezer-safe container or freezer bags. Remove as much air as possible. Label with the date. This dish can last for up to 3 months in the freezer. When ready to eat, just thaw in the fridge overnight.

Reheating Instructions

– Methods for Best Texture: The best way to reheat short rib ragu is on the stove. Place it in a saucepan over low heat. Stir often to avoid sticking. Heat until warmed through. If it’s too thick, add a splash of beef broth.

– Tips to Avoid Drying Out: To keep it moist, cover the pot while reheating. You can also add a little olive oil or broth as needed. This helps keep the sauce rich and delicious.

FAQs

Common Questions

What if I can’t find short ribs?

If you can’t find short ribs, use chuck roast instead. Cut it into large chunks. It has good fat and flavor. You can still achieve a tasty ragu. Just cook it the same way you would the short ribs.

Can this dish be made in a slow cooker?

Yes, you can make this dish in a slow cooker. Sear the meat first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours. This method makes the meat tender and easy to shred.

How can I make the mash creamier?

To make the mash creamier, add more butter and milk. You can also use sour cream or cream cheese. Blend the potatoes well for a smooth texture. Don’t skip the Parmesan; it adds great flavor!

Serving Suggestions

What wine pairs well with this dish?

A rich red wine works best. Try a Cabernet Sauvignon or a Merlot. These wines complement the flavors of the ragu well. Serve a glass alongside the meal for a perfect match.

How to present the meal for special occasions?

For a special touch, use a nice plate. Spoon the ragu over the mash and garnish with fresh basil. You can add a sprinkle of extra Parmesan on top. This makes the dish look elegant and inviting!

This article covered making a delicious dish with beef short ribs and fresh veggies. You learned how to season, sear, and simmer for tender meat. I shared tips for selecting ingredients and storing leftovers, along with answers to common questions. You can easily adapt this recipe to fit your needs and tastes. Enjoy creating this dish and impressing others with your cooking skills. Trust me, they will love it!

- 2 lbs beef short ribs, bone-in - 1 large onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 2 cups beef broth To create a rich short rib ragu, you need quality beef short ribs. The bone-in type adds more flavor. The vegetables make the sauce hearty. Use onion, carrots, celery, and garlic. The crushed tomatoes provide a thick base, while beef broth adds depth. - 2 teaspoons dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 bay leaf - Fresh basil, for garnish (optional) - 1/2 cup grated Parmesan cheese Seasoning is key to elevating your ragu. Thyme and oregano bring earthiness. Salt and pepper enhance flavor. A bay leaf adds a subtle aroma. For garnish, fresh basil gives brightness. Finally, Parmesan cheese adds a creamy finish to the dish. - Seasoning and Searing Short Ribs Start with the beef short ribs. Generously season them with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the short ribs and sear them on all sides. This should take about 8 to 10 minutes. You want them browned, not cooked through. Once browned, take them out and set aside. - Sautéing the Vegetables In the same pot, lower the heat to medium. Add the diced onion, carrots, and celery. Sauté these for about 5 to 7 minutes until they soften. Then, add minced garlic and cook for an extra minute. The smell will be amazing! - Incorporating All Ingredients Now, return the short ribs to the pot. Pour in the crushed tomatoes and beef broth. Add the dried thyme, dried oregano, and bay leaf. Stir everything well to combine. - Simmering Process for Tender Ribs Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for about 2 to 3 hours. This slow cooking makes the ribs tender. The meat should fall off the bone with ease. - Shredding the Meat After cooking, remove the short ribs from the pot. Let them cool for a bit. Discard the bones and shred the meat using two forks. Return the shredded meat to the pot. Stir it into the sauce and let it simmer for another 15 to 20 minutes. This thickens the sauce and enhances the flavor. - Preparing the Parmesan Mash While the ragu simmers, make your mashed potatoes. Blend in the grated Parmesan cheese to make it creamy. This cheesy mash will pair perfectly with your ragu. Now, you're ready to serve this delightful dish! Best Methods for Searing To sear short ribs well, use a heavy pot or Dutch oven. Heat olive oil over medium-high heat. Make sure the pot is hot before adding the ribs. This helps create a brown crust. Sear the ribs for about 8-10 minutes. Turn them to brown all sides. This step adds flavor and texture to your ragu. Simmering Tips for Tender Meat After searing, keep the heat low for simmering. Low heat lets the meat cook slowly. Cover the pot to trap moisture. Simmer for 2-3 hours. This helps the meat become tender. Stir occasionally to prevent sticking. The meat should fall off the bone when done. Alternative Cuts of Meat If you can't find short ribs, use chuck roast. It has a similar taste and texture. You can also try brisket for a different flavor. Both cuts work well in ragu. Vegetable Variations Feel free to mix in other vegetables. Mushrooms add depth to the sauce. Peas or bell peppers can brighten the dish. Just chop them small and add them with the onions. This keeps the cooking time similar. {{image_2}} Gluten-Free Options You can easily make this dish gluten-free. Use gluten-free beef broth and check your crushed tomatoes for any gluten. This small change keeps the flavor without the gluten. Vegetarian Alternatives For a vegetarian twist, swap the short ribs for mushrooms. Use portobello or shiitake mushrooms for a rich taste. Replace the beef broth with vegetable broth. This gives you a hearty meal without meat. Adding Wine or Other Spices Try adding red wine while cooking the ragu. A cup of dry red wine boosts flavor. You can also mix in spices like smoked paprika or red pepper flakes for a kick. This adds depth and warmth to the dish. Exploring Different Cheeses While Parmesan is a classic choice, feel free to experiment. Try Gruyère or Pecorino for a unique taste. Each cheese brings its own flavor, making your mash even better. Don't be afraid to mix cheeses for a richer profile. - Best Practices for Refrigeration: After enjoying your short rib ragu, let it cool down. Store it in an airtight container. It will last for 3 to 4 days in the fridge. Make sure to place a layer of plastic wrap on top before sealing. This helps keep the moisture in. - Freezing Tips: If you want to save it longer, freezing is great. Use a freezer-safe container or freezer bags. Remove as much air as possible. Label with the date. This dish can last for up to 3 months in the freezer. When ready to eat, just thaw in the fridge overnight. - Methods for Best Texture: The best way to reheat short rib ragu is on the stove. Place it in a saucepan over low heat. Stir often to avoid sticking. Heat until warmed through. If it’s too thick, add a splash of beef broth. - Tips to Avoid Drying Out: To keep it moist, cover the pot while reheating. You can also add a little olive oil or broth as needed. This helps keep the sauce rich and delicious. What if I can’t find short ribs? If you can’t find short ribs, use chuck roast instead. Cut it into large chunks. It has good fat and flavor. You can still achieve a tasty ragu. Just cook it the same way you would the short ribs. Can this dish be made in a slow cooker? Yes, you can make this dish in a slow cooker. Sear the meat first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours. This method makes the meat tender and easy to shred. How can I make the mash creamier? To make the mash creamier, add more butter and milk. You can also use sour cream or cream cheese. Blend the potatoes well for a smooth texture. Don’t skip the Parmesan; it adds great flavor! What wine pairs well with this dish? A rich red wine works best. Try a Cabernet Sauvignon or a Merlot. These wines complement the flavors of the ragu well. Serve a glass alongside the meal for a perfect match. How to present the meal for special occasions? For a special touch, use a nice plate. Spoon the ragu over the mash and garnish with fresh basil. You can add a sprinkle of extra Parmesan on top. This makes the dish look elegant and inviting! This article covered making a delicious dish with beef short ribs and fresh veggies. You learned how to season, sear, and simmer for tender meat. I shared tips for selecting ingredients and storing leftovers, along with answers to common questions. You can easily adapt this recipe to fit your needs and tastes. Enjoy creating this dish and impressing others with your cooking skills. Trust me, they will love it!

Short Rib Ragu over Parmesan Mash

Create a comforting feast with this heavenly short rib ragu recipe that will impress family and friends! This savory dish combines tender short ribs, rich tomato sauce, and a creamy Parmesan mash for an unforgettable meal. Follow our step-by-step instructions to make this gourmet dish at home. Click through to discover the full recipe and bring a taste of Italy to your kitchen today!
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Ingredients
  

2 lbs beef short ribs, bone-in

2 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

2 cups beef broth

2 teaspoons dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1 bay leaf

Fresh basil, for garnish (optional)

2 cups mashed potatoes (prepared with butter and milk)

1/2 cup grated Parmesan cheese

Instructions
 

Prep the Short Ribs: Season the beef short ribs generously with salt and pepper.

    Sear the Ribs: In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

      Sauté Vegetables: In the same pot, reduce heat to medium and add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.

        Combine Ingredients: Return the short ribs to the pot. Add crushed tomatoes, beef broth, dried thyme, dried oregano, and bay leaf. Stir everything to combine.

          Simmer: Bring the mixture to a simmer, cover the pot, and reduce heat to low. Cook for about 2-3 hours, or until the short ribs are tender and the meat easily falls off the bone.

            Shred the Meat: Remove the short ribs from the pot and let them cool slightly. Discard the bones and shred the meat with two forks, returning the shredded meat to the pot. Stir to incorporate into the sauce and simmer for another 15-20 minutes to thicken.

              Prepare the Parmesan Mash: While the ragu is simmering, prepare the mashed potatoes, blending in the grated Parmesan cheese until creamy.

                Serve: Spoon the short rib ragu over a generous serving of Parmesan mash on a plate or in a bowl.

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

                    - Optional Serving Suggestion: Garnish the dish with fresh basil leaves and an additional sprinkle of Parmesan cheese for an elegant touch.

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