Short Rib Ragu with Parmesan Mashed Potatoes

Ingredients for Short Rib Ragu with Parmesan Mashed Potatoes

I always make sure to have quality ingredients on hand for this recipe, as they truly make a difference in the final result. My go-to approach is selecting well-marbled short ribs and using freshly grated Parmesan for the most authentic flavor.

For the Short Rib Ragu:

• 3-4 pounds beef short ribs (bone-in) – I recommend choosing pieces with good marbling
• 1 tablespoon olive oil
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 2 carrots (peeled and chopped) – In my experience, cutting them into uniform pieces helps with even cooking
• 2 celery stalks (chopped)
• 1 tablespoon tomato paste – I usually use double-concentrated for deeper flavor
• 2 cups crushed tomatoes (canned)
• 1 cup beef broth – My preference is low-sodium so I can control the salt level
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 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 – I usually warm it slightly for creamier results
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

I recommend taking your time with the browning step, as it creates the foundation of flavor for the entire dish.

Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs generously with salt and pepper, then brown on all sides for about 10 minutes until deeply caramelized. Remove and set aside.

Step 2: Add chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until vegetables soften and onions become translucent. Add minced garlic and cook for another minute until fragrant.

Step 3: Stir in tomato paste and cook for 2-3 minutes until it darkens slightly and becomes aromatic. Add crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.

Step 4: Add thyme, rosemary, and bay leaf. Return browned short ribs to the pot, nestling them into the sauce so they’re mostly covered. Cover with lid and reduce heat to low.

Step 5: Braise for 3-4 hours, checking occasionally, until meat is fork-tender and falling off the bone. Remove ribs, shred the meat with two forks, discard bones, and return shredded meat to the sauce.

Step 6: Meanwhile, boil peeled potatoes in salted water for 15-20 minutes until tender. Drain, then mash with butter, warm milk, and Parmesan cheese until smooth and creamy. Season with salt and pepper.

Perfect Pairings with Short Rib Ragu

This rich, hearty dish pairs beautifully with lighter sides that provide texture contrast and nutritional balance.

Roasted Brussels Sprouts: The slight bitterness and crispy texture perfectly complement the rich, savory ragu while adding essential vitamins and fiber.

Simple Green Salad: Fresh mixed greens with a light vinaigrette help cut through the richness and provide a refreshing contrast to the warm, comforting main dish.

Crusty Artisan Bread: Perfect for soaking up every last drop of the flavorful ragu sauce, while providing satisfying texture contrast to the tender meat.

High-Protein Butternut Squash Soup: Start your meal with this warming soup that complements the comfort theme while adding nutritious vegetables to your dinner menu.

Steamed Broccoli: The mild flavor and bright green color create visual appeal while adding important nutrients and a pleasant textural element.

Storage and Serving Tips

Store leftover ragu and mashed potatoes separately in the refrigerator for up to 3 days. The ragu actually improves in flavor overnight as the ingredients meld together.

For reheating, gently warm the ragu in a saucepan over low heat, adding a splash of broth if needed. The mashed potatoes reheat beautifully in the microwave with a tablespoon of milk. Pro tip: I recommend making the ragu a day ahead for even deeper flavors.

This recipe is incredibly versatile and can be served over pasta, polenta, or even rice for variety. The ragu also freezes exceptionally well for up to three months, making it perfect for meal prep.

FAQs

Short Rib Ragu with Parmesan Mashed Potatoes

Tender, slow-braised short ribs in rich tomato sauce served over creamy Parmesan mashed potatoes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Ingredients Equipment Method Notes

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 stalks celery chopped
• 1 tablespoon tomato paste
• 2 cups crushed tomatoes canned
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 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

Equipment

• Dutch oven or heavy-bottomed pot
• Large pot for boiling potatoes
• Potato masher or ricer

Method

 

1. Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs generously with salt and pepper, then brown on all sides for about 10 minutes until deeply caramelized. Remove and set aside.
2. Add chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until vegetables soften and onions become translucent. Add minced garlic and cook for another minute until fragrant.
3. Stir in tomato paste and cook for 2-3 minutes until it darkens slightly and becomes aromatic. Add crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
4. Add thyme, rosemary, and bay leaf. Return browned short ribs to the pot, nestling them into the sauce so they’re mostly covered. Cover with lid and reduce heat to low.
5. Braise for 3-4 hours, checking occasionally, until meat is fork-tender and falling off the bone. Remove ribs, shred the meat with two forks, discard bones, and return shredded meat to the sauce.
6. Meanwhile, boil peeled potatoes in salted water for 15-20 minutes until tender. Drain, then mash with butter, warm milk, and Parmesan cheese until smooth and creamy. Season with salt and pepper.
7. Serve generous portions of Parmesan mashed potatoes topped with short rib ragu. Garnish with fresh parsley if desired.

Notes

Ragu can be made up to 2 days ahead and stored in refrigerator. The flavors actually improve overnight. Can be frozen for up to 3 months.