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Short Rib Ragu with Parmesan Mashed Potatoes

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This Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate comfort food—tender, fall-apart beef short ribs simmered in a rich tomato sauce and served over creamy, cheesy mashed potatoes. It’s the perfect slow-cooked meal for cozy nights or impressive entertaining, and it’s just as good the next day.

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

Instructions

  1. Brown Short Ribs: Heat olive oil in a Dutch oven. Season ribs with salt and pepper. Sear all sides until browned (10 minutes). Remove and set aside.
  2. Sauté Vegetables: In the same pot, cook onion, carrots, and celery until soft (5–7 minutes). Stir in garlic and cook 1 minute.
  3. Build the Sauce: Add tomato paste, cook 2–3 minutes. Stir in crushed tomatoes and beef broth.
  4. Add Herbs & Braise: Add thyme, rosemary, bay leaf, and short ribs back to pot. Cover and braise on low heat for 3–4 hours, until meat is very tender.
  5. Shred Meat: Remove short ribs, shred meat, discard bones, and return meat to sauce. Season to taste.
  6. Make Mashed Potatoes: Boil potatoes until fork-tender (15–20 minutes). Drain, mash with butter and milk. Stir in Parmesan and season.
  7. Serve: Spoon mashed potatoes into bowls. Top with generous portion of short rib ragu. Garnish with parsley.

Notes

  • Boneless short ribs can be used but bone-in adds richer flavor.
  • Use chuck roast as a budget-friendly substitute.
  • Swap milk for heavy cream for richer potatoes.
  • Add red pepper flakes for spice.
  • Ragu and potatoes can be made ahead and stored separately.

Nutrition

Find it online: https://cookedbymaya.com/short-rib-ragu-with-parmesan-mashed-potatoes/