Description
This Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate comfort meal—tender, fall-apart beef slow-cooked in a rich tomato sauce, served over creamy, cheesy mashed potatoes. It’s a cozy, flavor-packed dinner that’s perfect for special occasions or a weekend family meal.
Ingredients
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)
Instructions
Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. Brown all sides (about 10 minutes). Remove and set aside.
Sauté the Vegetables: Add chopped onion, carrots, and celery to the same pot. Sauté for 5–7 minutes until softened. Add minced garlic and cook 1 more minute.
Add Tomatoes and Broth: Stir in tomato paste and cook for 2–3 minutes. Then add crushed tomatoes and beef broth. Mix well.
Add Herbs and Return Meat: Add thyme, rosemary, bay leaf, and return short ribs to the pot. Cover and reduce heat to low. Braise for 3–4 hours until ribs are fork-tender.
Shred the Meat: Remove ribs, shred meat with two forks, discard bones. Return meat to the sauce. Season with salt and pepper as needed.
Make Mashed Potatoes: Boil potatoes in a large pot for 15–20 minutes until tender. Drain and return to pot. Add butter, milk, and mash until smooth. Stir in Parmesan cheese. Season with salt and pepper.
Serve: Spoon mashed potatoes onto plates, top with ragu, and garnish with fresh parsley.
Notes
Bone-in short ribs offer deeper flavor, but boneless can be used for convenience.
The ragu can be made a day ahead—it gets even better overnight.
For a smoother mash, use a potato ricer or food mill.
Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising, Boiling
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 160 mg