Short Rib Ragu with Parmesan Mashed Potatoes Recipe

Introduction

Short Rib Ragu with Parmesan Mashed Potatoes is a comforting, hearty dish perfect for cozy dinners. Tender, slow-cooked short ribs meld beautifully with a rich tomato sauce, served over creamy, cheesy mashed potatoes. This recipe offers a satisfying meal that feels indulgent yet homey.

Ingredients

• 3-4 pounds beef short ribs (bone-in)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups crushed tomatoes (canned)
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon tomato paste
• Fresh parsley for garnish (optional)
• 2 pounds russet potatoes, peeled and chopped
• 1/2 cup unsalted butter
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs on all sides, about 10 minutes, then remove and set aside.
2. Step 2: In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Step 3: Stir in tomato paste and cook for 2-3 minutes until it darkens slightly. Add crushed tomatoes and beef broth, stirring to combine.
4. Step 4: Add dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they are mostly covered by the sauce.
5. Step 5: Cover the pot with a lid, reduce heat to low, and braise for 3-4 hours until meat is fork-tender and falling off the bone.
6. Step 6: Remove short ribs from sauce. Shred the meat using two forks, discarding bones. Return shredded meat to the pot and stir to combine. Adjust seasoning with salt and pepper.
7. Step 7: Place peeled and chopped potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender.
8. Step 8: Drain potatoes and return to pot. Add butter and milk, mashing until smooth and creamy. Stir in grated Parmesan cheese and season with salt and pepper.
9. Step 9: Spoon Parmesan mashed potatoes onto plates. Top with a generous ladle of short rib ragu.
10. Step 10: Garnish with fresh parsley if desired. Serve hot and enjoy!

Tips & Variations

• For extra depth, deglaze the pot with a splash of red wine after browning the short ribs before adding tomatoes and broth.
• Use bone-in ribs for richer flavor, but boneless short ribs work well for easier shredding.
• Substitute Yukon Gold potatoes for a creamier texture in your mashed potatoes.
• Make the ragu a day ahead to allow flavors to develop even more deeply.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce or mashed potatoes if needed. Short rib ragu freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the stovetop?

Yes, after browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.

What can I substitute for Parmesan cheese?

If you don’t have Parmesan, Pecorino Romano or Grana Padano are good alternatives. For a dairy-free option, nutritional yeast can add a cheesy flavor.

Short Rib Ragu with Parmesan Mashed Potatoes Recipe

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★★★★★

4.6 from 103 reviews

This rich and comforting Short Rib Ragu with Parmesan Mashed Potatoes features slow-braised beef short ribs simmered in a savory tomato and herb sauce, paired perfectly with creamy Parmesan-infused mashed potatoes. A hearty and satisfying meal ideal for cozy dinners.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

For the Short Rib Ragu:

• 3–4 pounds beef short ribs (bone-in)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups crushed tomatoes (canned)
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon tomato paste
• Fresh parsley for garnish (optional)

For the Parmesan Mashed Potatoes:

• 2 pounds russet potatoes, peeled and chopped
• 1/2 cup unsalted butter
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Brown the Short Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. This will take about 10 minutes. Once browned, remove the short ribs and set them aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
3. Add the Tomato Paste and Tomatoes: Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly. Then add the crushed tomatoes and beef broth. Stir to combine.
4. Add the Herbs and Return the Short Ribs: Add the dried thyme, rosemary, and bay leaf. Return the browned short ribs to the pot, ensuring they’re mostly covered by the sauce.
5. Slow Cook the Ragu: Cover the pot with a lid and reduce the heat to low. Let the short ribs braise in the sauce for 3-4 hours, or until the meat is fork-tender and falling off the bone.
6. Shred the Meat: Once the short ribs are cooked, remove them from the sauce. Use two forks to shred the meat, discarding the bones. Return the shredded meat to the pot and stir to combine with the sauce. Taste and adjust seasoning with salt and pepper as needed.
7. Boil the Potatoes: Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
8. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Plate the Dish: Spoon a generous portion of the Parmesan mashed potatoes onto each plate. Top with a generous ladle of the short rib ragu.
10. Garnish and Serve: Optionally garnish with fresh parsley for a burst of color and freshness. Serve hot and enjoy!

Notes

• Braising the short ribs low and slow ensures tender, fall-off-the-bone meat.
• Using a heavy-bottomed pot or Dutch oven helps distribute heat evenly during braising.
• Grated Parmesan cheese adds depth and richness to the mashed potatoes but can be adjusted or substituted as preferred.
• Fresh parsley garnish adds color and a fresh herbaceous note to balance the richness.
• Leftover ragu can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, Braised Beef, Comfort Food, Slow Cooked Ribs, Italian Style Ragu, Mashed Potatoes Recipe