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Short Rib Ragu with Parmesan Mashed Potatoes

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A rich and comforting Short Rib Ragu served over creamy Parmesan Mashed Potatoes. This slow-simmered dish features fall-apart tender beef in a robust tomato sauce paired with buttery mashed potatoes, perfect for special occasions or a cozy night in.

Ingredients

  • 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)
  • 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. Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper and brown on all sides (about 10 minutes). Remove and set aside.
  2. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
  3. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Return short ribs to the pot.
  4. Cover and simmer on low for 3–4 hours, or until the meat is fall-apart tender.
  5. Remove ribs, shred the meat, discard bones, and return meat to sauce. Adjust seasoning as needed.
  6. Boil potatoes in salted water until fork-tender. Drain and return to pot.
  7. Add butter and milk, mash until smooth and creamy. Stir in Parmesan, season with salt and pepper.
  8. To serve, spoon mashed potatoes onto plates and top with short rib ragu. Garnish with fresh parsley if desired.

Notes

  • Ragu can be made ahead; it tastes even better the next day.
  • For a sharper flavor, use Pecorino instead of Parmesan.
  • Substitute mashed potatoes with polenta or cauliflower mash for variety.
  • Freeze only the ragu; mashed potatoes don’t freeze well.
  • A splash of balsamic or pinch of red pepper flakes adds extra flavor to the sauce.

Nutrition

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