Short Rib Ragu with Parmesan Mashed Potatoes

Short Rib Ragu with Parmesan Mashed Potatoes is one of those comforting meals I turn to when I want to impress without fuss. It’s got everything I love in one dish: melt-in-your-mouth beef, a rich tomato-based sauce, and creamy mashed potatoes that are elevated with a touch of Parmesan. This hearty, slow-cooked classic is perfect for chilly nights or celebratory dinners.

Why You’ll Love This Recipe

I love this dish because it feels both rustic and elegant. The short ribs become unbelievably tender after hours of braising, and the ragu sauce gets better with every minute it simmers. Pair that with buttery, cheesy mashed potatoes and I’ve got a meal that satisfies on every level. It’s also a great make-ahead dish, and the leftovers taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 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)

Directions

1. Brown the Short Ribs
   I heat olive oil in a Dutch oven over medium-high heat. After seasoning the short ribs with salt and pepper, I sear them on all sides until browned, about 10 minutes. Then I remove them and set them aside.
2. Sauté the Aromatics
   In the same pot, I add onion, carrots, and celery. I cook for about 5–7 minutes until soft, then stir in garlic for another minute.
3. Build the Sauce
   I stir in the tomato paste and let it cook for 2–3 minutes until slightly caramelized. Then I add crushed tomatoes and beef broth, stirring to combine.
4. Add the Herbs and Braise
   I add thyme, rosemary, bay leaf, and return the short ribs to the pot. I cover and let everything braise on low for 3–4 hours until the meat is falling off the bone.
5. Shred the Meat
   I remove the short ribs, shred the meat with two forks, discard the bones, and return the meat to the sauce. I season to taste with more salt and pepper.
6. Make the Mashed Potatoes
   While the ragu finishes, I boil the potatoes until fork-tender, about 15–20 minutes. I drain them, return to the pot, add butter and milk, then mash until smooth. I stir in the Parmesan and season to taste.
7. Serve
   I plate by spooning mashed potatoes into bowls and topping with a generous serving of the short rib ragu. I garnish with fresh parsley for color and freshness.

Servings and Timing

This recipe serves 6.
Prep time: 20 minutes
Cook time: 3–4 hours (ragu), 20 minutes (potatoes)
Total time: 4–5 hours
Calories per serving: 600–700 (approximate)

Variations

• Boneless Option: I’ve used boneless short ribs for easier prep, though bone-in gives richer flavor.
• Slow Cooker Version: I brown the ribs and veggies first, then transfer everything to a slow cooker and cook on low for 8 hours.
• Creamier Potatoes: Sometimes I swap the milk for heavy cream for ultra-rich mashed potatoes.
• Herb Infusion: I infuse the milk with garlic and rosemary before adding to the potatoes.
• Make It Spicy: A pinch of red pepper flakes adds heat to the ragu if I’m craving a little kick.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. The ragu can be reheated on the stovetop over low heat or in the microwave. The mashed potatoes reheat well with a splash of milk stirred in to restore creaminess. This dish also freezes beautifully—just keep the ragu and potatoes separate for best results.

FAQs

Can I make the short rib ragu ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, and I just reheat it gently before serving.

What can I use instead of short ribs?

Chuck roast cut into chunks works well. It’s less expensive and still becomes tender after long cooking.

Can I use instant mashed potatoes?

I prefer fresh, but if I’m short on time, I’ve used high-quality instant mashed potatoes and stirred in Parmesan for extra flavor.

What sides go well with this dish?

I like roasted green beans, a crisp salad, or crusty bread. Anything that balances the richness works great.

Can I make this dairy-free?

For the mashed potatoes, I substitute plant-based butter and unsweetened almond milk. The ragu itself is naturally dairy-free.

Conclusion

Short Rib Ragu with Parmesan Mashed Potatoes is one of those meals that feels like a hug on a plate. It’s rich, savory, and satisfying—and it never fails to impress. Whether I’m cooking for family or hosting friends, this dish always earns a spot in the comfort food hall of fame.

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