This short rib ragu is hearty and comforting. The short ribs are simmered in the oven until they are fall-apart-tender.
For the Ragu
Parmesan Mashed Potatoes
How to Make the Ragu
How to Make the Mashed Potatoes
Make it Ahead! You can make the ragu up to one day in advance. Just follow the recipe steps and once you’ve reduced the sauce and added the ribs back in, let it cool and then keep it in the refrigerator. Heat it up in a saucepan on the stove before you serve it. You can thin the sauce with a splash of red wine, water, or beef stock if needed. I don’t recommend making the potatoes ahead – do those the day of!
Side Dish Tips: You can make the Parmesan mashed potatoes while the sauce reduces or make crock pot mashed potatoes to save space on the stove. I also love this ragu tossed with pasta or served over buttered egg noodles.
Keywords: short rib ragu, braised beef recipe, braised short ribs