Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes Delicious Sunday Dinner Ideas

Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes: Delicious Sunday Dinner Ideas 🍖🥔✨

1. Introduction

Are you searching for a hearty and flavorful dish perfect for a Sunday night dinner or a special dinner party meal idea? Look no further than our Short Rib Ragu over Silky Parmesan Mashed Potatoes. This dish combines tender, slow-cooked short ribs in a rich, savory sauce with creamy mashed potatoes, creating an indulgent and comforting meal that is ideal for fall dinner for a crowd or an elegant fancy date night dinner recipe.

2. Ingredients for Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes

• 4 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can crushed tomatoes (28 oz)
• 1 cup red wine (optional but recommended)
• 2 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• 2 lbs potatoes, peeled and chopped
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter
• 1/2 cup heavy cream or milk

3. Step-by-Step Preparation for Short Rib Ragu and Mashed Potatoes

**3.1. Sear the Short Ribs**

Pat the short ribs dry and season with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the short ribs on all sides for about 4-5 minutes per batch to develop flavor. Once browned, transfer the ribs to a slow cooker or a large roasting pan.

**3.2. Prepare the Ragu Sauce**

In the same skillet, add chopped onions, carrots, celery, and minced garlic. Sauté until vegetables are tender. Deglaze the pan with red wine if using, scraping up any browned bits. Transfer the vegetable mixture to the slow cooker or a large pot with the short ribs. Add crushed tomatoes, beef broth, bay leaves, salt, and pepper. Simmer on low for 6-8 hours until the short ribs are fall-apart tender and the sauce has thickened.

**3.3. Make Silky Parmesan Mashed Potatoes**

Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and transfer to a large bowl. Mash the potatoes with butter, heavy cream, and grated Parmesan cheese until smooth and creamy. For extra flavor, you can use a Cuisinart Compact Automatic Bread Maker to whip your potatoes or a Ninja SLUSHi Pro RapidChill Drink Maker to add a chilled touch for a unique presentation.

**3.4. Serve the Short Rib Ragu over Mashed Potatoes**

Plate the creamy mashed potatoes and generously spoon the rich short rib ragu over the top. Garnish with extra Parmesan cheese or fresh herbs for presentation. For a complete experience, pair this dish with a glass of red wine or enjoy as part of your beef dinner.

4. Storage Tips for Leftover Short Rib Ragu and Mashed Potatoes

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. For longer storage, freeze the ragu separately from the mashed potatoes to preserve their texture. When reheating, add a splash of beef broth or milk to restore creaminess.

5. Serving Suggestions for Your Short Rib Ragu Dinner

This dinner with mashed potatoes and gravy is perfect served alongside steamed vegetables or a simple side salad. For an extra touch of elegance, consider serving with crusty bread or a fresh baguette. To elevate your fall dinner for a crowd or winter comfort food, these dishes harmonize perfectly.

6. Additional Tips for Perfect Short Rib Ragu and Mashed Potatoes

• Use fresh herbs such as thyme or rosemary to enhance the sauce flavor.
• For extra tenderness, cook the short ribs in a Crock-Pot Family-Size Slow Cooker.
• Incorporate seasonal vegetables for variety or to make it a pasta or vegetable twist.

7. FAQs about Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes

What cut of short ribs is best for this recipe?

Bone-in short ribs are ideal for this dish as they provide rich, flavorful meat that becomes incredibly tender when slow-cooked. You can also use boneless short ribs if you prefer easier carving.

Can I prepare the ragu in advance?

Absolutely! The short rib ragu actually tastes better the next day as flavors deepen. Make it a day ahead and reheat gently before serving.

What are some vegan alternatives for this dish?

For a vegan version, replace the beef short ribs with hearty vegetables like portobello mushrooms or jackfruit, and use vegetable broth. Check out this vegan zuppa toscana recipe for inspiration.

8. Conclusion

In conclusion, short rib ragu served over silky Parmesan mashed potatoes is a show-stopping meal perfect for Sunday dinner ideas or a special dinner party. Its rich flavors and comforting textures make it an irresistible choice for family gatherings or when you want to impress guests with a fancy dinner. Whether you’re planning a mash potato dinner idea or a hearty fall dinner, this recipe ensures a delightful experience. Enjoy cooking and savor every bite!

Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes Delicious Sunday Dinner Ideas

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• Author: Maria
• Total Time: 6 hours 15 minutes – 8 hours 15 minutes
• Yield: 6–8 servings 1x
• Diet: Main Course

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Description

Indulge in our Tender Short Rib Ragu over Silky Parmesan Mashed Potatoes—an elegant and hearty Sunday dinner idea perfect for family gatherings or special occasions. Rich, slow-cooked short ribs in a savory sauce paired with creamy, Parmesan-infused mashed potatoes create a comforting and luxurious meal that impresses every time.

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Ingredients

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• 4 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can crushed tomatoes (28 oz)
• 1 cup red wine (optional but recommended)
• 2 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• 2 lbs potatoes, peeled and chopped
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter
• 1/2 cup heavy cream or milk

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Instructions

1. Pat the short ribs dry and season with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the short ribs on all sides for about 4-5 minutes per batch. Transfer the ribs to a slow cooker or a large roasting pan.
2. In the same skillet, add chopped onions, carrots, celery, and minced garlic. Sauté until vegetables are tender. Deglaze the pan with red wine if using, scraping up browned bits. Transfer the vegetable mixture to the slow cooker or a large pot with the short ribs. Add crushed tomatoes, beef broth, bay leaves, salt, and pepper. Simmer on low for 6-8 hours until the short ribs are fall-apart tender and the sauce has thickened.
3. Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and transfer to a large bowl. Mash the potatoes with butter, heavy cream, and grated Parmesan cheese until smooth and creamy.
4. Plate the mashed potatoes and spoon the rich short rib ragu over the top. Garnish with extra Parmesan cheese or fresh herbs. Serve hot.

Notes

• Use fresh herbs like thyme or rosemary to enhance the sauce flavor.
• Cook the short ribs in a Crock-Pot for easier tenderizing.
• For extra flavor, incorporate seasonal vegetables or herbs.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Dinner
• Method: Slow Cooking, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 plate
• Calories: 620 kcal Kcal
• Sugar: 8 g
• Sodium: 720 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 17 g
• Trans Fat: 1 g
• Carbohydrates: 50 g
• Fiber: 6 g
• Protein: 35 g
• Cholesterol: 110 mg