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You’ll want to curl up with a bowl of this—short ribs cook slow with wine, tomatoes, and veggies until they’re super tender and melt right into the sauce. Serve it over smooth, cheesy mashed potatoes and everyone will want seconds. Weekends or gatherings, it’ll always hit the spot.
The first time I whipped this up was for my sister when she visited during the holidays. Now, whenever there's something special going on at home, I'm making this. It makes the whole place smell amazing and cozy.
Delicious Ingredients
- Yukon gold potatoes: They mash up creamy and buttery, perfect for soaking up all that sauce
- Chopped parsley: Toss a little on top before serving for fresh pop
- Parmesan cheese: Freshly grated melts best and packs tons of savory flavor
- Sour cream: Just a scoop perks up mashed potatoes and adds a bit of tang
- Unsalted butter: Makes your mash rich and smooth
- Fresh parsley: Throw some into the pot for a little extra brightness
- Salt and pepper: Sprinkle in throughout so every bite’s seasoned just right
- Water: Helps round out your sauce and provide enough liquid for the meat
- Red wine: Any dry red you like to drink will make the sauce taste deeper
- Whole San Marzano plum tomatoes: Try for Italian brands—so much more flavor
- All-purpose flour: Thickens your sauce naturally, no fuss
- Tomato paste: Go with something deeply colored for the richest results
- Garlic: Chop it fresh, you want that garlicky kick
- Carrots, celery, onion: These three are your flavor base, giving the sauce a sweet, earthy depth
- Vegetable oil: Neutral oil is best for browning your meat really well
- Boneless short ribs: Look for fat marbling to get the most flavor and that super-tender texture
Simple Step-by-Step Guide
- Sprinkle and Pretty Up:
- After it’s all put together, top with parsley and get ready for the food to disappear.
- Whip Up Parmesan Mash:
- Boil peeled Yukon golds until a fork slips right in, drain, then return to the pot. Smash with butter, stir in sour cream and parmesan, season, and taste for yumminess.
- Shred and Stir Together:
- Shred cooked short ribs into bite-sized pieces. Stir the meat back into the thick, rich sauce and let it hang out for a few minutes off the heat.
- Strain and Thicken:
- Pull meat from the pot. Press the veggies through a fine strainer back into a clean pot. Crank up the heat to let the sauce bubble and reduce by about a third. Skim off extra fat if you see it.
- Bake Until Fall-Apart Tender:
- Cover and bake in a hot oven (350°F) for roughly 2.5 hours, peeking around the two-hour mark. The ribs should pull apart with almost no effort.
- Mix It Up and Braise:
- Slide your seared ribs into the pot so they’re covered with sauce and liquids. Add sprigs of parsley. Heat to a lively bubble, then slap on the lid before putting the whole thing in the oven.
- Pour Wine, Add Tomato:
- Pour in your wine and let it bubble. Use your spoon or spatula to scrape up every brown bit. Mix in the tomatoes and juice, plus water. Break up any big tomato pieces.
- Start the Sauce:
- Blend in tomato paste so everything’s coated, then sprinkle flour and keep stirring till things smell toasty and look thicker.
- Sauté Your Veggies:
- Lower heat a bit and cook onions, celery, and carrots till golden and soft. Garlic goes in last, let that sizzle just a minute or two more.
- Sear Time:
- Pat your ribs dry, season well, and brown them on all sides in a hot dutch oven with a glug of oil. Work in batches—don’t crowd the pan—so you get a nice crust on the beef.
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My favorite thing is watching everyone take their first bite together. Parmesan in the mash gives every scoop a salty, super-satisfying hit—ideal for chilly nights when you just need comfort.
Easy Storage Ideas
Pop leftovers in the fridge for up to four days in a well-sealed container. To warm back up, use low heat so the beef stays tender and juicy. Freeze extras up to two months—just let it cool then tuck into airtight bags or containers.
Swaps and Tweaks
If you've got bone-in ribs, go for it—just ditch the bones when you’re shredding. You can swap out the wine for more water and some nice broth if you want it booze-free. Can’t find San Marzano? Use any good plum tomatoes. A splash of Worcestershire or balsamic is awesome for deeper flavor.
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How to Serve It Up
It’s awesome tossed with buttery noodles like pappardelle for Italian comfort food vibes. Try polenta or even creamy grits for something different. A crisp, bitter salad cuts the richness. And don’t forget crusty bread—you’ll want it to scoop up all that extra sauce.
Background and Meaning
This dish takes a cue from Italian “sugo” or Sunday sauce—a slow-simmered classic meant to fill your house with comfort and feed a crowd. Topping it with cheesy mashed potatoes gives it a homey, American twist I love.
Frequently Asked Questions About Recipes
- → Which type of beef is best for this dish?
Boneless short ribs are your best bet. They're super tender after a slow cook and bring lots of flavor and just the right bite.
- → Can I swap parmesan with another cheese in the mash?
Absolutely—try asiago or pecorino for a salty, creamy twist, though parmesan is classic and gives the most familiar taste.
- → What's the reason for adding red wine to the sauce?
Red wine brings extra tang and depth that goes really well with the richness of the meat. Don’t want booze? Beef broth also does the trick.
- → Is it necessary to strain the sauce first?
Straining will give you a smooth, rich sauce with the veggies out, but if you like a chunkier feel just skip it and keep everything in.
- → Any tips for storing leftovers?
Let the beef and sauce cool down, pop them in an airtight box, and stick them in the fridge for up to four days. Keep the mashed potatoes on their own.