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Short Rib Ragu with Parmesan Mashed Potatoes served on a white plate garnished with fresh parsley

Short Rib Ragu with Parmesan Mashed Potatoes

Tender slow-braised bone-in beef short ribs in a rich tomato sauce served over creamy Parmesan mashed potatoes. A hearty, comforting family dinner with no alcohol and no pork.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs beef short ribs bone-in
  • 1 tbsp 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 low-sodium preferred
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • fresh parsley optional garnish
  • 2 lbs russet potatoes peeled and chopped
  • 1/2 cup unsalted butter
  • 1/2 cup whole milk warmed
  • 1/2 cup Parmesan cheese freshly grated

Equipment

  • Dutch oven or heavy-bottomed pot
  • Large pot for boiling potatoes
  • Potato masher or ricer

Method
 

  1. Pat short ribs dry with paper towels. Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper and sear on all sides for about 3 minutes per side until a deep golden crust forms, about 10 minutes total. Remove and set aside.
  2. Reduce heat to medium. Add chopped onion, carrots, and celery to the same pot. Saute for 5-7 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 2-3 minutes, pressing it around the bottom of the pot until it darkens from bright red to a deeper brick color. Add crushed tomatoes and beef broth, scraping up all browned bits from the pot bottom.
  4. Add dried thyme, rosemary, and bay leaf. Nestle browned short ribs back into the pot bone side down, pressing into the sauce so they are mostly submerged.
  5. Cover tightly with a lid and reduce heat to the lowest setting. Braise for 3.5 to 4 hours until the meat is fork-tender and falls from the bone. If the sauce reduces too much, add a quarter cup of broth.
  6. Lift short ribs out onto a cutting board. Discard the bay leaf. Shred the meat with two forks, discarding bones and large pieces of fat. Return shredded meat to the pot, stir through the sauce, and adjust seasoning with salt and pepper.
  7. About 30 minutes before the ragu finishes, place peeled and chopped russet potatoes in a large pot of cold salted water. Bring to a boil and cook for 15-20 minutes until completely tender when pierced with a fork. Drain well and return to the warm pot for 1 minute to steam off excess moisture.
  8. Add butter to the hot drained potatoes and mash until butter is fully melted. Pour in warm milk gradually, mashing and stirring until smooth and creamy. Fold in freshly grated Parmesan and season with salt and pepper to taste.
  9. Spoon a generous mound of Parmesan mashed potatoes into the center of each plate. Ladle short rib ragu over the top. Garnish with chopped fresh parsley and serve immediately.

Notes

Pat short ribs dry before searing for a better crust. Use warm milk in the mashed potatoes to prevent a gluey texture. Ragu can be made up to 2 days ahead and refrigerated — it tastes better the next day. Freeze ragu in individual portions for up to 3 months. If sauce is too thin after braising, simmer uncovered for 10-15 minutes before adding shredded meat.