Name: Short Rib Ragu with Parmesan Mashed Potatoes Recipe
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Cuisine: Italian-American
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)

Jump to Recipe

If you’re craving a meal that feels like a warm hug on a plate, the Short Rib Ragu with Parmesan Mashed Potatoes Recipe is exactly what you need. This dish takes tender, slow-cooked short ribs bathed in a rich, aromatic tomato ragu and perfectly pairs them with creamy mashed potatoes infused with nutty Parmesan cheese. Each bite is a blend of hearty flavors and comforting textures that make it ideal for gatherings or a cozy night in. Trust me, once you try this recipe, it’ll become a new favorite you’ll want to make again and again.

The dish is served in a white bowl with a base layer of smooth, creamy mashed potatoes that are pale yellow in color and have a soft, fluffy texture. On top of the mashed potatoes is a thick, rich brown stew made of shredded meat with a slightly chunky texture. The stew covers most of the mashed potatoes and has some sauce pooling around the edges inside the bowl. The dish is garnished with thinly sliced green herbs spread evenly over the stew and a light dusting of finely grated white cheese on top. The photo is taken with a woman's hand not visible, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you—each one is essential in crafting the deeply satisfying flavors and textures of this meal. From the rich short ribs to the savory Parmesan in the mashed potatoes, every component plays an important role.

3-4 pounds beef short ribs (bone-in): These are the heart of the dish, becoming tender and flavorful through slow cooking.
1 tablespoon olive oil: Perfect for browning the ribs and enhancing flavor.
1 large onion, chopped: Adds sweetness and depth as a classic base for the ragu.
2 cloves garlic, minced: Brings aromatic warmth to the sauce.
2 carrots, peeled and chopped: Provides subtle sweetness and texture.
2 celery stalks, chopped: Complements the carrots and onions for a balanced veggie base.
2 cups crushed tomatoes (canned): Forms the tangy, rich foundation of the ragu sauce.
1 cup beef broth: Adds savory moisture for braising the ribs and thinning the sauce.
1 teaspoon dried thyme: Offers a gentle herbal note that complements the beef.
1 teaspoon dried rosemary: Enhances earthiness in the ragu.
1 bay leaf: Infuses the ragu with subtle complexity.
Salt and pepper to taste: Essential for seasoning both the meat and potatoes.
1 tablespoon tomato paste: Concentrates the tomato flavor and adds richness to the sauce.
Fresh parsley for garnish (optional): Adds a fresh pop of color and brightness.
2 pounds russet potatoes, peeled and chopped: The perfect potato choice for creamy, fluffy mashed potatoes.
1/2 cup unsalted butter: Brings luxurious creaminess to the mash.
1/2 cup milk: Smooths out the potatoes to the perfect consistency.
1/2 cup grated Parmesan cheese: Infuses the mashed potatoes with savory, nutty flavor.

How to Make Short Rib Ragu with Parmesan Mashed Potatoes Recipe

Step 1: Brown the Short Ribs

Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the short ribs generously with salt and pepper, then brown them on all sides. This step locks in juices and adds incredible depth to your ragu. It should take around 10 minutes. Once browned, set the ribs aside and get ready for the next step.

Step 2: Sauté the Vegetables

In the same pot, toss in the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the veggies soften and begin to caramelize. Then add the minced garlic and cook for another minute until its fragrance fills the kitchen, waking up your appetite for what’s to come.

Step 3: Add Tomato Paste and Crushed Tomatoes

Stir in the tomato paste, letting it cook for 2 to 3 minutes until it darkens—this step really concentrates the flavors. Pour in the crushed tomatoes and beef broth, stirring everything together for a luscious sauce base that will slowly transform with the short ribs.

Step 4: Add Herbs and Return the Short Ribs

Sprinkle in the dried thyme, rosemary, and bay leaf. Nestle the browned short ribs back into the pot, making sure they’re mostly covered by the fragrant sauce. This is where magic happens, so cover the pot with a lid and reduce the heat to low.

Step 5: Slow Cook the Ragu

Let the short ribs braise gently in the sauce for 3 to 4 hours. This slow cooking melts the connective tissue in the ribs, resulting in jammy, fork-tender meat that practically falls off the bone. The sauce thickens and deepens in flavor, creating that irresistible richness you’re after.

Step 6: Shred the Meat

Carefully remove the ribs from the pot. Use two forks to shred the meat—discard the bones, of course. Return the shredded beef to the sauce and stir to combine. Give it a taste, then adjust seasoning with salt and pepper as needed. Now your ragu is ready to serve!

Step 7: Prepare the Parmesan Mashed Potatoes

Place the peeled and chopped potatoes into a large pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes or until tender. Drain and return them to the pot, then add butter and milk. Mash until the potatoes are creamy and smooth, then fold in the grated Parmesan cheese. Season to taste, and your mashed potatoes are complete—a perfect partner for the rich ragu.

How to Serve Short Rib Ragu with Parmesan Mashed Potatoes Recipe

Short Rib Ragu with Parmesan Mashed Potatoes Recipe - Recipe Image

Garnishes

Though optional, fresh parsley sprinkled on top is a simple way to add a pop of green color and a hint of freshness that balances the hearty richness of the dish. A little goes a long way in brightening each bite visually and flavor-wise.

Side Dishes

This recipe stands wonderfully on its own, but if you want a fuller meal, consider adding some roasted Brussels sprouts or steamed green beans. Their crisp textures and subtle bitterness cut through the richness, making your plate perfectly balanced. For something lighter, a fresh salad with tangy vinaigrette will provide a refreshing contrast.

Creative Ways to Present

Serve the Short Rib Ragu with Parmesan Mashed Potatoes elegantly by plating the mashed potatoes as a base and ladling the ragu gently over the top, allowing the sauce to cascade down the sides. Another lovely idea is to offer crusty bread on the side—perfect for mopping up every drop of that luscious sauce. You can also turn leftovers into a hearty lasagna or layer the components in a casserole for an inviting twist.

Make Ahead and Storage

Storing Leftovers

Leftover Short Rib Ragu with Parmesan Mashed Potatoes enfolded in airtight containers will last in the refrigerator for up to 3 days. The ragu’s flavors deepen overnight, making day-old leftovers just as special—if not more so!

Freezing

You can freeze both the ragu and mashed potatoes separately in freezer-safe containers for up to 3 months. This makes it a fantastic make-ahead meal for busy days. Just be sure to thaw them overnight in the fridge before reheating for the best texture.

Reheating

When reheating, warm the short rib ragu gently on the stove over low heat, stirring occasionally. The mashed potatoes reheat beautifully in the microwave or on the stovetop with a splash of milk to bring back their creamy consistency. Be patient to avoid drying them out, and you’ll enjoy your meal just like fresh.

FAQs

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

Absolutely! Boneless short ribs can be used, though bone-in short ribs tend to have more flavor and help thicken the ragu as they cook. If you choose boneless, just make sure to sear them well for maximum taste.

Is there a substitute for Parmesan cheese in the mashed potatoes?

If you don’t have Parmesan on hand, a sharp Pecorino Romano or even a mild aged cheddar can work well. Each will add a different nuance of flavor, so feel free to experiment!

Can I make this dish in a slow cooker?

Definitely! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the ribs are tender and the sauce thickens beautifully.

How do I thicken the ragu if it’s too watery after cooking?

If your ragu is thinner than you like, remove the short ribs and simmer the sauce uncovered over medium heat to reduce and thicken it before shredding the meat and combining everything again.

What type of potatoes work best for Parmesan mashed potatoes?

Russet potatoes are ideal for this recipe because they create fluffy, creamy mashed potatoes that soak up butter and cheese perfectly. Yukon Golds work well too if you prefer a slightly denser texture.

Final Thoughts

I hope this Short Rib Ragu with Parmesan Mashed Potatoes Recipe inspires you to slow down, savor the cooking process, and enjoy a meal that’s both indulgent and comforting. It’s a spectacular dish to share with loved ones and perfect for any occasion where you want to impress without stress. Give it a try—you’ll soon understand why it’s such a beloved classic!