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Cozy Short Rib Ragu with Creamy Parmesan Mashed Potatoes Recipe

Spoon a generous portion of the Parmesan mashed potatoes onto each plate Recipe
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★★★★★

5.3 from 5 reviews

This Short Rib Ragu with Parmesan Mashed Potatoes is a comforting and hearty dish featuring tender, slow-braised beef short ribs simmered in a rich tomato-herb sauce, served atop creamy, cheesy mashed potatoes. Perfect for a cozy family dinner or a special occasion, this recipe brings together bold flavors and luscious textures in one satisfying meal.

Ingredients

Scale

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 the seasoning with salt and pepper as needed.
  7. Boil the Potatoes: Place the peeled and chopped potatoes in a large pot and cover them 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

  • For extra depth of flavor, brown the short ribs in batches to avoid crowding the pan.
  • Make sure to skim off any excess fat from the surface of the ragu before shredding the meat.
  • Use russet potatoes for the fluffiest, creamiest mashed potatoes.
  • If you prefer a thicker ragu, simmer uncovered for the last 30 minutes of cooking.
  • This dish can be prepared a day ahead; flavors develop further when reheated.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, beef ragu, slow cooked short ribs, comfort food, cozy dinner

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