Ingredients
Scale
- 3 pounds beef short ribs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pounds potatoes, peeled and cubed
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot; season and sear short ribs until golden brown, then set aside.
- In the same pot, sauté onions, carrots, and celery for 5 minutes; add garlic and cook for 1 minute.
- Deglaze with red wine, scraping up browned bits; simmer for 2-3 minutes.
- Add short ribs back to the pot with tomatoes, broth, Worcestershire sauce, and thyme; bring to a simmer.
- Cover and slow cook the ragu on low for 3 hours.
- Boil cubed potatoes until fork-tender, drain, and return to pot; add cream and Parmesan, then mash until smooth.
- Serve mashed potatoes topped with ragu and garnish with parsley.
Notes
- For best flavor, allow the ragu to cook longer if time permits.
- Feel free to add additional herbs to the ragu for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 minutes
- Category: Dinner
- Method: Slow Cook
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 6g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg