Short Rib Ragu with Parmesan Mashed Potatoes Recipe
This hearty Short Rib Ragu with Parmesan Mashed Potatoes recipe features tender slow-cooked beef short ribs simmered in a rich tomato and herb sauce, served atop creamy mashed potatoes enriched with Parmesan cheese. The combination creates a comforting and flavorful meal perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
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)
Instructions
- Brown the Short Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 10 minutes. Remove and set aside.
- Sauté the Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add the Tomato Paste and Tomatoes: Stir in the tomato paste and cook 2-3 minutes until it darkens slightly. Add the crushed tomatoes and beef broth, stirring to combine.
- Add the Herbs and Return the Short Ribs: Add dried thyme, rosemary, and bay leaf. Return browned short ribs to the pot, making sure they’re mostly covered by the sauce.
- Slow Cook the Ragu: Cover with a lid, reduce heat to low, and let braise for 3-4 hours until meat is tender and falling off the bone.
- Shred the Meat: Remove short ribs from sauce. Using two forks, shred meat and discard bones. Return shredded meat to pot, combine with sauce, and adjust seasoning as needed.
- Boil the Potatoes: Place peeled, chopped potatoes in a large pot, cover with water, and bring to a boil. Cook 15-20 minutes until tender.
- Mash the Potatoes: Drain potatoes, return to pot, add butter and milk. Mash until smooth and creamy. Stir in grated Parmesan, season with salt and pepper.
- Serve and Garnish: Spoon mashed potatoes onto plates, top with short rib ragu. Garnish with fresh parsley if desired, serve hot.
Notes
- For best flavor, brown short ribs well to develop rich taste in the ragu.
- Slow cooking is essential for tender, melt-in-your-mouth meat.
- You can prepare the ragu a day ahead; flavors improve as it sits.
- Mash potatoes to your preferred consistency, adding more milk for creamier texture.
- Optional fresh parsley adds color and freshness to the final presentation.
Keywords: Short Rib Ragu, Parmesan Mashed Potatoes, slow cooked beef, comfort food, Italian-inspired recipe