Ingredients
Scale
The key to this dish lies in selecting the right ingredients, which are simple but pack a punch. Here’s what you’ll need:
- 3 pounds of bone-in short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (28 ounces) crushed tomatoes
- 2 bay leaves
- 3 sprigs of fresh thyme
- 2 pounds potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
For best results, opt for fresh herbs and quality wine. If red wine isn’t your thing, a splash of balsamic vinegar can be a great substitute.
Instructions
- Preheat your oven to 325°F (163°C).
- Season short ribs with salt and pepper. In a large ovenproof pot, heat olive oil over medium-high heat. Sear ribs until brown, about 3-4 minutes per side. Remove and set aside.
- Add onion and garlic to the pot, sauté until soft. Stir in tomato paste and cook until it darkens slightly, about 2 minutes.
- Pour in red wine, scraping up any browned bits. Let it simmer until reduced by half.
- Return ribs to the pot. Add beef broth, crushed tomatoes, bay leaves, and thyme. Bring to a simmer, then cover and transfer to the oven. Cook for 2.5 to 3 hours until ribs are tender.
- Meanwhile, boil potatoes in salted water until tender, about 20 minutes. Drain and mash with milk and butter. Season with salt.
- Remove ribs from sauce. Skim excess fat from the surface, then shred meat off the bone. Return meat to the sauce and stir well.
- Serve ragu over mashed potatoes, garnished with fresh thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Tender Short Rib Ragu Over Mashed Potatoes, recipe, cooking, food
