Tender Short Rib Ragu Over Truffle Parmesan Mash
Fall-apart beef short ribs simmered low and slow in a rich, tomato-based sauce with earthy mushrooms, herbs, and a splash of balsamic for brightness—no wine needed. Served over creamy Yukon Gold mashed potatoes enriched with Parmesan and a touch of truffle oil, this dish is pure indulgence, made for gatherings or next-level comfort food nights.
- Prep Time: 30 min
- Cook Time: 3 hrs
- Total Time: 3.5 hrs
Ingredients
5 lbs Bone-In Beef Short Ribs
2 large Onions, diced
6 Garlic Cloves, minced
4 Carrots, finely chopped
4 Celery Stalks, diced
1½ cups Mushroom or Beef Broth (wine substitute)
4 cups Beef Stock
4 tbsp Tomato Paste
2 tbsp Balsamic Vinegar (depth & brightness)
2 tsp Dried Thyme & Rosemary
1½ cups Cremini Mushrooms, sliced (earthy twist)
Salt & Cracked Black Pepper
Olive Oil (for searing)
For the Truffle Parmesan Mashed Potatoes
4 lbs Yukon Gold Potatoes
1 cup Heavy Cream (or Half-and-Half)
8 tbsp Butter
1 cup Grated Parmesan Cheese
2 tsp Truffle Oil (optional but luxe)
Salt & White Pepper to taste
Instructions
Sear Ribs: Heat olive oil in a large pot. Season ribs with salt and pepper. Sear all sides until browned. Remove and set aside.
Build the Base: In the same pot, sauté onions, carrots, celery, garlic, and mushrooms until softened.
Add Flavor Layers: Stir in tomato paste, cook for 2 minutes. Deglaze with mushroom broth and balsamic vinegar.
Simmer Low & Slow: Return ribs to the pot, add beef stock and herbs. Cover and simmer on low heat for 2.5–3 hours.
Finish Ragu: Remove bones, shred meat, and let sauce reduce to desired thickness. Season to taste.
Make the Mash: Boil potatoes until tender. Mash with cream, butter, Parmesan, and truffle oil. Season with salt and white pepper.
Serve: Plate mashed potatoes, spoon ragu over top, and garnish with parsley or extra Parmesan.
Nutrition
- Calories: ~580
- Fat: 32g
- Carbohydrates: 28g
- Protein: 34g