Short Rib Ragu with Parmesan Mashed Potatoes

Short Rib Ragu with Parmesan Mashed Potatoes is the kind of dish I turn to when I want something deeply comforting and luxurious. It’s built around fall-apart tender short ribs simmered in a rich tomato-based ragu, paired with creamy, buttery mashed potatoes enhanced with Parmesan cheese. The flavors are bold, warming, and perfectly balanced — ideal for chilly nights, special gatherings, or when I just want to treat myself and my loved ones to a hearty, unforgettable meal.

Why You’ll Love This Recipe

I keep coming back to this dish for several reasons:

• The short ribs become so tender they practically melt into the sauce.
• The ragu is deeply flavorful thanks to a slow simmer with garlic, onions, tomatoes, and herbs.
• The Parmesan mashed potatoes are silky, savory, and elevate the entire dish.
• It’s satisfying and cozy — the kind of meal that feels like a hug in a bowl.

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
• 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)

directions

Prepare the Short Rib Ragu:

1. I start by heating olive oil in a Dutch oven over medium-high heat, seasoning the short ribs, and browning them on all sides (about 10 minutes). Then I remove them and set them aside.
2. In the same pot, I sauté the onion, carrots, and celery until soft, then add the garlic and cook until fragrant.
3. I stir in the tomato paste and let it cook for a couple of minutes before adding the crushed tomatoes and beef broth.
4. I add thyme, rosemary, bay leaf, and return the short ribs to the pot. Everything gets covered and simmers on low for 3–4 hours, until the meat is fall-apart tender.
5. Once cooked, I remove the ribs, shred the meat, and return it to the sauce, discarding the bones. I taste and adjust the seasoning if needed.

Prepare the Parmesan Mashed Potatoes:

1. I boil the chopped potatoes in salted water until fork-tender, then drain and return them to the pot.
2. I add butter and milk, mashing until smooth and creamy. Then I stir in the Parmesan and season with salt and pepper.

To Serve:
I spoon the mashed potatoes onto plates and top them generously with the short rib ragu. A sprinkle of fresh parsley adds a pop of color before serving.

Servings and timing

• Servings: 6
• Preparation time: 20 minutes
• Cooking time: 3–4 hours for ragu, 20 minutes for mashed potatoes
• Total time: 4–5 hours
• Calories per serving: ~600–700
• Key nutrients per serving:
  • Protein: ~45g
  • Carbohydrates: ~40g
  • Fat: ~30g

Variations

• I sometimes swap Parmesan with Pecorino for a sharper cheese flavor.
• For a twist, I use polenta or creamy grits instead of mashed potatoes.
• If I want a lighter option, I serve the ragu over cauliflower mash or roasted root vegetables.
• A splash of balsamic vinegar or a pinch of red pepper flakes adds extra depth and brightness to the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. To reheat, I gently warm the ragu on the stove over low heat and microwave or reheat the mashed potatoes with a splash of milk to bring back the creaminess. I don’t recommend freezing the mashed potatoes, but the ragu freezes well for up to 2 months.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, I’ve made it with boneless short ribs too. They’re easier to shred and cook a bit faster, though the bones do add flavor to the sauce.

Can I make this dish ahead of time?

Absolutely. I often make the ragu a day in advance — the flavors develop beautifully overnight. I just reheat it and prepare the mashed potatoes fresh when ready to serve.

What’s the best pot to use for braising the short ribs?

I always use a heavy Dutch oven. It holds heat evenly and retains moisture well for the long braise.

Can I use a slow cooker instead?

Yes, after browning the meat and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 8 hours or on high for 4–5 hours.

How do I prevent the mashed potatoes from getting gluey?

I make sure not to overmix them. I use a potato masher or ricer and mix just until smooth — too much mashing can turn them gummy.

Conclusion

Short Rib Ragu with Parmesan Mashed Potatoes is one of those dishes that always makes an impression. I love how it brings together deep, savory flavors with velvety mashed potatoes, creating a meal that’s both elegant and comforting. Whether I’m cooking for family or hosting friends, it always feels special — and I know it’ll be met with empty plates and full hearts.

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