Name: Short Rib Ragu with Parmesan Mashed Potatoes Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Italian
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; 1 tablespoon tomato paste; Salt and pepper to taste; 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)

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Introduction

This Slow Braised Short Rib Ragu served over creamy Parmesan mashed potatoes is the ultimate comfort food. Rich, tender beef and flavorful vegetables come together in a hearty sauce that pairs perfectly with fluffy, cheesy potatoes. It’s an elegant yet cozy meal that’s sure to impress.

A white bowl holds a serving of creamy mashed potatoes as the base layer, with a smooth and soft yellowish texture. On top, there is a generous pile of dark brown, shredded beef that looks tender and juicy. Surrounding the mashed potatoes is a rich, glossy brown gravy pooling around the edges. The shredded beef is sprinkled with finely chopped green herbs and a fine layer of white grated cheese, adding contrast and freshness. The dish is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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
1 tablespoon tomato paste
Salt and pepper to taste
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

Instructions

Step 1: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then brown on all sides until deeply seared, about 10 minutes. Remove short ribs and set aside.
Step 2: Add chopped onion, carrots, and celery to the same pot. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
Step 3: Stir in tomato paste and cook for 2-3 minutes until it darkens slightly. Add crushed tomatoes and beef broth, stirring to combine.
Step 4: Add dried thyme, rosemary, and bay leaf. Return short ribs to the pot, nestling them into the sauce so they are mostly covered.
Step 5: Cover the pot, reduce heat to low, and let the ribs braise gently for 3-4 hours, until the meat is fork-tender and falls off the bone.
Step 6: Remove short ribs from the sauce and shred the meat with two forks, discarding the bones. Return shredded meat to the sauce, stir well, and adjust seasoning with salt and pepper.
Step 7: Meanwhile, place peeled potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain well.
Step 8: 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 to taste.
Step 9: To 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.

Tips & Variations

For richer flavor, be sure to brown the short ribs well before slow cooking.
Use russet potatoes for the creamiest and fluffiest mashed potatoes.
If the ragu sauce is too thin, simmer uncovered for a few extra minutes to thicken it.
Fresh parsley adds a bright, fresh contrast but can be omitted if preferred.
Optional: add a splash of red wine when sautéing vegetables for extra depth.

Storage

Store leftover short rib ragu and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the ragu gently on the stove and microwave or warm the mashed potatoes on low heat, stirring occasionally. You can also freeze leftovers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large white bowl holds a dish with three main layers: the bottom layer is creamy mashed potatoes, smooth and pale yellow; the middle layer is a rich brown gravy spread around the edges of the potatoes; the top layer is a pile of shredded dark brown meat, tender and moist, sprinkled generously with finely chopped green herbs and white grated cheese. The whole dish sits on a table with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, boneless short ribs can be used, though bone-in ribs add extra flavor to the sauce during cooking. Adjust cooking time as needed to ensure tenderness.

What can I substitute for Parmesan cheese in the mashed potatoes?

If you don’t have Parmesan, you can use Pecorino Romano or a mild cheddar for a different but delicious flavor. For a dairy-free option, omit the cheese and add a splash of olive oil or dairy-free butter.