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

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

5 from 28 reviews

This comforting Short Rib Ragu with Parmesan Mashed Potatoes features tender, slow-braised beef short ribs in a rich, herb-infused tomato sauce. Served atop creamy mashed potatoes blended with Parmesan cheese, this hearty meal combines rustic, savory flavors perfect for a cozy dinner.

Ingredients

Scale

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)

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 until deeply seared, about 10 minutes. Remove and set aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened, then 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. Add the crushed tomatoes and beef broth and stir to combine.
  4. Add the Herbs and Return the Short Ribs: Add dried thyme, rosemary, and bay leaf to the pot. Nestle the browned short ribs back into the sauce, ensuring they are mostly covered.
  5. Slow Cook the Ragu: Cover and reduce the heat to low. Let the ribs braise gently for 3-4 hours, or until the meat is fork-tender and falls off the bone.
  6. Shred the Meat: Remove the ribs from the sauce and shred the meat with two forks, discarding the bones. Return the shredded meat to the sauce, stir well, and adjust seasoning with salt and pepper.
  7. Boil the Potatoes: Place peeled potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender when pierced with a fork. Drain well.
  8. Mash the Potatoes: Return potatoes to the pot, add butter and milk, then mash until smooth and creamy. Stir in grated Parmesan cheese and season with salt and pepper.
  9. Plate and Serve: Spoon a generous portion of Parmesan mashed potatoes onto each plate. Ladle the short rib ragu over the top. Garnish with fresh parsley if desired and serve hot.

Notes

  • For best results, brown the short ribs well to develop deep flavor before slow cooking.
  • Use russet potatoes for fluffy and creamy mashed potatoes.
  • Slow cooking times may vary; ribs should be very tender and easily shredded.
  • Adjust thickness of ragu sauce by simmering uncovered for a few extra minutes if needed.
  • Fresh parsley adds a fresh, bright contrast but is optional.
  • Leftover ragu can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, slow braised beef, comfort food, Italian ragu, creamy mashed potatoes

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