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Short Rib Ragu with Parmesan Mashed Potato

Short Rib Ragu with Parmesan Mashed Potatoes: Cozy Dinner Bliss

A comforting Short Rib Ragu with Parmesan Mashed Potatoes creates a beloved Italian-American favorite that’s perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 lbs Beef Short Ribs The star of the dish
  • 2 tablespoons Olive Oil For searing the ribs
  • 1 medium Onion (finely chopped) Aromatic base
  • 1 medium Carrot (diced) Adds natural sweetness
  • 1 stalk Celery (diced) Enhances flavor
  • 2 tablespoons Tomato Paste Deepens sauce richness
  • 1 cup Dry Red Wine (optional) Elevates complexity
  • 28 oz Crushed Tomatoes Forms the sauce base
  • 2 cups Beef Broth Keeps the ragu moist
  • 2 leaves Bay Leaves Adds aroma
  • 1 sprig Rosemary or Thyme Fresh herbs for flavor
For the Mashed Potatoes
  • 3 lbs Yukon Gold Potatoes (peeled and cubed) Perfect for creamy texture
  • 4 tablespoons Butter (melted) For richness
  • 1 cup Heavy Cream (warmed) For silky consistency
  • 1 cup Parmesan Cheese (finely grated) Adds delightful richness

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a large Dutch oven, heat olive oil and sear the beef short ribs until browned, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, lower heat, add onion, carrot, and celery. Sauté for 5-7 minutes.
  4. Stir in tomato paste and cook for 2-3 minutes. Deglaze with a splash of dry red wine.
  5. Add crushed tomatoes, beef broth, bay leaves, and fresh herbs. Return short ribs to the mix.
  6. Cover and braise in the oven for 3 hours until fork-tender.
  7. Remove short ribs, shred the meat, and return it to the ragu.
  8. In a separate pot, boil salted water and cook the Yukon Gold potatoes until fork-tender. Drain and mash with butter, cream, and Parmesan.
  9. Spoon mashed potatoes onto each plate, top with short rib ragu, and garnish with parsley.

Nutrition

Serving: 1cupCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Allow the ragu to sit overnight for enhanced flavors. Adjust seasoning before serving and avoid using a food processor for mashed potatoes to keep them creamy.

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