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Short Rib Ragu with Parmesan Mashed Potatoes in a white bowl, topped with shredded Parmesan and parsley.

Short Rib Ragu with Parmesan Mashed Potatoe

  • Author: Mounia
  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings 1x

Description

This Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate cozy dinner. Tender braised short ribs in a rich tomato-herb sauce served over creamy, cheesy mashed potatoes – comfort food at its finest!

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

  1. Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. Sear on all sides until browned, about 10 minutes. Remove and set aside.

  2. Cook Vegetables: Add onion, carrots, and celery to the pot. Sauté 5–7 minutes until softened. Add garlic and cook 1 minute more.

  3. Build Sauce: Stir in tomato paste and cook 2–3 minutes. Add crushed tomatoes and beef broth, then stir in thyme, rosemary, and bay leaf.

  4. Braise: Return short ribs to the pot, cover, and simmer on low for 3–4 hours until tender.

  5. Shred Meat: Remove short ribs, shred the meat, and return to the sauce. Season to taste.

  6. Make Mashed Potatoes: Boil potatoes 15–20 minutes until tender. Drain, mash with butter and milk, then stir in Parmesan. Season with salt and pepper.

  7. Serve: Spoon mashed potatoes onto plates, top with ragu, and garnish with parsley.

Notes

The ragu tastes even better the next day, making it great for meal prep.
Warm the milk before adding it to potatoes for extra creaminess.
You can make the ragu in a slow cooker after browning the meat – cook on low for 6–8 hours.

  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Dinner
  • Method: Braising / Stovetop
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 Serving
  • Calories: 620 kcal
  • Sugar: 6 g
  • Sodium: 780 mg
  • Fat: 36 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 43 g
  • Cholesterol: 155 mg

Find it online: https://slowcookersrecipes.com/short-rib-ragu-with-parmesan-mashed-potatoe/