Short Rib Ragu with Parmesan Mashed Potatoes

If you’re craving the ultimate comfort food, this Short Rib Ragu with Parmesan Mashed Potatoes is about to become your new favorite recipe. Picture this: fall-off-the-bone beef short ribs simmered slowly in a rich tomato and red wine sauce, served over creamy, buttery mashed potatoes infused with Parmesan. The result? A hearty, flavorful dish that tastes like something from a cozy Italian trattoria, yet it’s surprisingly easy to make at home.

This recipe combines slow-cooking magic with simple techniques, making it perfect for both special occasions and Sunday dinners. While it does take time to let the short ribs cook until perfectly tender, the hands-on work is minimal. The sauce develops deep, layered flavors as it simmers, and the mashed potatoes create the perfect base to soak up every drop.

Whether you’re hosting a dinner party, cooking for family, or just want to treat yourself, this dish will impress. It’s warm, comforting, and unbelievably satisfying — a restaurant-quality meal without the stress. Plus, I’ve included tips, variations, and make-ahead options to make the process even smoother.

By the end, you’ll have a show-stopping dinner that tastes like it took all day — even if you sneak a few shortcuts.

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What Makes This Short Rib Ragu Special?

• Incredibly tender beef: The short ribs are slow-braised until they literally fall apart with a fork.

• Deep, rich flavor: A mix of red wine, tomatoes, garlic, and fresh herbs creates an irresistibly bold sauce.

• Creamy Parmesan mashed potatoes: Buttery, cheesy, and silky smooth — the perfect complement to the ragu.

• Restaurant-quality results at home: This dish looks and tastes impressive but is beginner-friendly.

• Make-ahead friendly: You can prepare the ragu a day in advance and it only gets better as it sits.

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Ingredient Notes

For the Short Rib Ragu

• Beef Short Ribs (3 lbs): Use bone-in for maximum flavor. Boneless works but yields slightly less richness.

• Olive Oil (2 tbsp): For searing the meat and enhancing depth of flavor.

• Yellow Onion (1 large): Adds sweetness and balances the richness of the beef.

• Carrots (2 medium): Natural sweetness helps round out the sauce.

• Celery (2 stalks): Provides aromatic depth.

• Garlic (5 cloves): Don’t skimp — it brings the ragu to life.

• Tomato Paste (2 tbsp): Intensifies the tomato flavor.

• Crushed Tomatoes (28 oz can): Forms the base of the sauce.

• Red Wine (1 cup): Use a dry wine like Cabernet Sauvignon or Merlot for richness. Substitute beef stock if avoiding alcohol.

• Beef Stock (2 cups): Keeps the ragu moist while braising.

• Fresh Herbs: Rosemary, thyme, and bay leaves infuse aromatic depth.

For the Parmesan Mashed Potatoes

• Yukon Gold Potatoes (3 lbs): Creamy and naturally buttery. Russets work too.

• Unsalted Butter (6 tbsp): Adds richness and smoothness.

• Heavy Cream (1 cup): For ultra-creamy mashed potatoes.

• Parmesan Cheese (1 cup, grated): Adds salty, nutty depth.

• Salt and Pepper: Always season generously!

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How to Make Short Rib Ragu with Parmesan Mashed Potatoes

Step 1: Sear the Short Ribs

1. Pat the short ribs dry and season with salt and pepper.

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Sear ribs on all sides until deep brown, about 3–4 minutes per side. Remove and set aside.

Step 2: Build the Flavor Base

4. In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes.

5. Add garlic and tomato paste; cook for 2 minutes until fragrant.

Step 3: Deglaze and Simmer

6. Pour in red wine, scraping up browned bits. Let simmer for 5 minutes to reduce slightly.

7. Stir in crushed tomatoes, beef stock, herbs, and return short ribs to the pot.

Step 4: Braise to Perfection

8. Cover and cook in the oven at 325°F (160°C) for 3 hours.

9. Ribs should be fall-apart tender. Remove bones, shred meat, and return to sauce.

Step 5: Make Parmesan Mashed Potatoes

10. Boil potatoes until fork-tender, about 15 minutes.

11. Drain and mash until smooth. Mix in butter, cream, Parmesan, salt, and pepper.

Step 6: Assemble and Serve

12. Spoon mashed potatoes onto plates and top generously with ragu. Garnish with fresh Parmesan and herbs.

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Storage Options

• Room Temperature: Not recommended beyond 2 hours.

• Refrigerator: Store ragu and potatoes separately in airtight containers for up to 4 days.

• Freezing: Ragu freezes beautifully for up to 3 months; thaw overnight in the fridge. Mashed potatoes are best fresh but can be frozen with extra cream added.

• Reheating: Warm ragu on the stove over low heat. Reheat mashed potatoes gently with a splash of cream.

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Variations and Substitutions

• Pasta Swap: Serve ragu over pappardelle instead of potatoes.

• No-Wine Option: Replace red wine with extra beef stock.

• Cheese Variations: Try Pecorino Romano for a sharper flavor.

• Vegetable Boost: Add mushrooms for an earthy depth.

• Spicy Twist: Stir in a pinch of red pepper flakes.

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Frequently Asked Questions

Q1: Can I make this in a slow cooker?
Yes! Sear the ribs first, then transfer everything to the slow cooker. Cook on low for 8 hours or until tender.

Q2: Can I prepare this ahead of time?
Absolutely. In fact, the ragu tastes better the next day as the flavors deepen.

Q3: Can I skip the Parmesan in the mashed potatoes?
Yes, but you’ll lose that nutty, salty depth. Try substituting with cream cheese or Gruyère.

Q4: What if I don’t have a Dutch oven?
Use any oven-safe pot with a tight-fitting lid, or braise in a roasting pan tightly covered with foil.

Q5: Can I make this gluten-free?
Yes, the recipe is naturally gluten-free if you serve it over potatoes instead of pasta.

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Conclusion

This Short Rib Ragu with Parmesan Mashed Potatoes is comfort food at its finest — rich, cozy, and soul-satisfying. Whether you’re cooking for a crowd or just want a decadent dinner for two, this recipe delivers big flavor with surprisingly little effort. Give it a try, and don’t forget to share your creation with friends and family.

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