Short Rib Ragu with Silky Parmesan Mashed Potatoes – The Ultimate Comfort Meal
A rich and comforting dish featuring short rib ragu served over creamy Parmesan mashed potatoes.
Equipment
- Dutch oven
Ingredients
For the Short Rib Ragu
- 3 lbs beef short ribs bone-in
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 sprig rosemary or thyme
- Salt to taste
- black pepper to taste
For the Parmesan Mashed Potatoes
- 3 lbs Yukon Gold or Russet potatoes peeled and chopped
- 1 cup whole milk or cream warmed
- 4 tablespoon unsalted butter
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- white pepper to taste
Instructions
Short Rib Ragu
- Pat ribs dry, season with salt and pepper.
- Heat olive oil in Dutch oven, sear ribs on all sides until browned. Remove and set aside.
- Add onion, carrots, celery, and garlic to the pot. Cook until softened.
- Stir in tomato paste, then add crushed tomatoes, beef broth, bay leaves, and herbs.
- Return ribs to the pot, cover, and simmer on low for 2.5–3 hours until meat is tender.
- Remove ribs, shred meat, and discard bones. Return shredded beef to sauce and simmer uncovered for 15 minutes to thicken.
Parmesan Mashed Potatoes
- Meanwhile, boil potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain potatoes, mash well, and stir in warm milk, butter, and Parmesan. Season with salt and pepper.
- To serve, spoon mashed potatoes into bowls and top with generous ladles of short rib ragu. Garnish with parsley.
Notes
Make ahead: Ragu can be stored up to 4 days in the fridge or 2 months in the freezer. Mashed potatoes store separately for best results. For dairy-free mashed potatoes, use olive oil and non-dairy milk, skipping the Parmesan. This dish pairs well with roasted vegetables or a simple green salad.
Nutrition
Serving: 1plateCalories: 620kcal
Tried this recipe?Let us know how it was!