Short Rib Ragu with Parmesan Mashed Potatoes

Jump to Recipe

Let’s be real for a minute—some days just beg for comfort food. Whether it’s a chilly fall evening, a lazy Sunday dinner, or just one of “those weeks,” Short Rib Ragu with Parmesan Mashed Potatoes is exactly the kind of warm hug your dinner plate needs.

This dish is cozy, rich, deeply satisfying, and best of all? It practically cooks itself once it’s in the pot. And if you’re already a fan of fall-apart short ribs and buttery mashed potatoes (with a whisper of nutty Parmesan), then friend, you’re in for a real treat.

It’s hearty enough to impress your dinner guests but simple enough for a weekend treat with the family—especially when you need something soul-healing.

Why You’ll Love This Short Rib Ragu with Parmesan Mashed Potatoes

Unbelievable Flavor: Slow-cooked short ribs bring a depth of flavor you just can’t fake. The meat is melt-in-your-mouth tender, and the ragu is thick, savory, and rich.
Perfectly Creamy Potatoes: The mashed potatoes are fluffy, buttery, and kissed with Parmesan cheese—fancy but not fussy.
One Pot Magic: This is the kind of meal that simmers away while you binge your favorite show, fold laundry, or sip wine in yoga pants (highly recommended).
Leftovers? Yes, Please! This dish somehow gets better the next day—if there’s any left.

Ingredients You’ll Need

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 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

For the Parmesan Mashed Potatoes:

2 pounds russet potatoes, peeled and chopped
½ cup unsalted butter
½ cup milk
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

How to Make Short Rib Ragu with Parmesan Mashed Potatoes

Step 1: Brown the Short Ribs

Heat olive oil in a large Dutch oven over medium-high heat. Season your short ribs generously with salt and pepper (don’t be shy). Brown them on all sides—this takes about 10 minutes. The goal is deep golden color = big flavor. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot (don’t clean it!), add your onion, carrots, and celery. Sauté for 5-7 minutes until they’re soft and your kitchen starts to smell like you know exactly what you’re doing. Add garlic and sauté for 1 more minute.

Step 3: Tomato Time

Stir in the tomato paste and cook for 2-3 minutes—it should darken a bit. Then add crushed tomatoes and beef broth, stirring everything together like the culinary wizard you are.

Step 4: Herbs + Braise

Toss in the thyme, rosemary, bay leaf, and return the short ribs to the pot. Make sure they’re mostly submerged in the sauce. Cover with a lid, lower the heat to a gentle simmer, and let it braise for 3–4 hours. Yes, it’s worth the wait.

Step 5: Shred the Meat

Once the ribs are fork-tender and falling apart like a Hallmark movie ending, remove them from the sauce. Shred the meat with two forks, discard the bones, and stir the meat back into the rich ragu. Taste and season with salt and pepper.

Make the Parmesan Mashed Potatoes

While your short rib ragu is finishing its slow dance, it’s time to whip up those dreamy potatoes.

Step 1: Boil the Potatoes

Place peeled, chopped potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until fork-tender.

Step 2: Mash and Mix

Drain the potatoes and return them to the warm pot. Add butter and milk, and mash until smooth and fluffy. Stir in the Parmesan cheese and season with salt and pepper. Try not to eat half the pot. (I’ve failed this test more than once.)

Serving Time

Spoon a big, generous scoop of Parmesan mashed potatoes onto each plate. Top with a luscious ladle of the short rib ragu. Add a sprinkle of fresh parsley if you’re feeling fancy—or not, it’ll still taste amazing.

Quick Tips for the Best Short Rib Ragu

Don’t skip the browning: It’s tempting, I know—but browning the ribs makes a huge difference in flavor.
Plan ahead: This is the kind of recipe that shines when it has time. Start it mid-afternoon and let it work its magic.
Use a heavy-bottomed pot: A Dutch oven works beautifully to maintain even heat.
Cheese tip: Use freshly grated Parmesan for the creamiest mashed potatoes. The pre-shredded stuff just doesn’t melt the same.

A Little Kitchen Confession

The first time I made this, my husband thought I had secretly ordered in from a fancy bistro. Nope—just me, a Dutch oven, and a few hours of low-and-slow love. Now it’s our go-to “company dinner” because it feels luxurious but doesn’t require culinary acrobatics. Even my picky kiddo scarfs it down—bonus!

Close-up of tender Short Rib Ragu with Parmesan Mashed Potatoes, topped with grated cheese and fresh parsley in a white bowl. — Slow-cooked comfort: Short Rib Ragu with Parmesan Mashed Potatoes, topped with fresh parsley and shredded cheese.

FAQs About Short Rib Ragu with Parmesan Mashed Potatoes

Can I use boneless short ribs?

Absolutely. Bone-in gives a little extra flavor, but boneless still works great—and shaves off a bit of shredding time.

How do I store leftovers?

Store any extra ragu and mashed potatoes in separate airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Can I make it in a slow cooker?

Yes! Brown your short ribs and veggies first, then toss everything in the slow cooker. Cook on low for 8 hours or high for 5-6 hours.

Can I freeze the ragu?

Totally! Let it cool completely, then store in freezer-safe containers for up to 3 months. The mashed potatoes are best fresh, though.

Your New Favorite Cozy Classic

Short Rib Ragu with Parmesan Mashed Potatoes isn’t just a recipe—it’s a whole moment. From the rich, saucy ragu to those heavenly, cheesy mashed potatoes, every bite feels like comfort food elevated to next-level status.

So the next time you want to wow your people—or just yourself—pull out the Dutch oven, grab those short ribs, and get cozy. You’re not just cooking dinner. You’re creating something unforgettable.

And if you make this dish, I need to hear about it! Share your creation with me and Follow us on pinterest @ChickenMagicRecipes—I’d love to see your dinner magic in action

Explore More Comfort-First Recipes You’ll Love

If this Short Rib Ragu with Parmesan Mashed Potatoes left your soul (and stomach) feeling extra satisfied, you’ll definitely want to check out some of these other cozy, flavor-packed favorites from the Chicken Magic kitchen. Each one is rich, hearty, and made for those days when only comfort food will do:

For another beefy, ultra-creamy pasta night, don’t miss the Creamy Parmesan Beef Rigatoni—it’s like a warm hug in a bowl.
Craving something slow-cooked and surprising? You’ll fall in love with this sweet and smoky Crockpot Chipotle Pineapple Pot Roast Bowl—perfect for those “I want something different” nights.
Need an easy dinner that still brings the wow-factor? This Parmesan Linguine and Garlic Butter Meatballs pairs rich pasta with buttery meatballs that practically melt on your tongue.
If you’re already swooning over mashed potatoes, then this Creamy Garlic Shrimp Over Mashed Potatoes is your next creamy, dreamy obsession.

These dishes are tried, true, and totally crave-worthy—so go ahead and keep the comfort food train rolling!