Why You’ll Love This Recipe
This recipe is the perfect blend of comfort and sophistication. The short ribs braise low and slow until they melt apart, creating a ragu that’s hearty, flavorful, and full of depth. The sauce clings beautifully to the shredded beef, while the creamy Parmesan mashed potatoes provide the ideal base to soak up all that flavor. It’s make-ahead friendly, deeply satisfying, and tastes even better the next day.
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Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes: A Comforting Classic Redefined
- Total Time: 3 hrs 40 mins
- Yield: 6 servings
- Diet: Halal
Description
This Tender Short Rib Ragu served over Silky Parmesan Mashed Potatoes is a comforting, slow-cooked masterpiece. The melt-in-your-mouth short ribs are braised in a rich tomato-wine sauce, perfectly paired with creamy, buttery mashed potatoes infused with Parmesan cheese.
Ingredients
-
- 3 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 (14 oz) can crushed tomatoes
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Parmesan Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.
- Add onions, carrots, and celery to the pot. Sauté for 5–6 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Deglaze with red wine, scraping up browned bits from the bottom of the pot. Simmer for 2–3 minutes.
- Add beef broth, crushed tomatoes, thyme, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged.
- Cover and transfer to the oven. Braise for 2.5–3 hours, until the meat is fall-apart tender.
- Remove ribs from the pot and shred the meat. Discard bones and bay leaves. Return shredded beef to the sauce and simmer on low for 10 minutes.
- Meanwhile, make the mashed potatoes: boil potatoes in salted water until tender, about 15–20 minutes.
- Drain and mash with butter, warm cream, and Parmesan until smooth and creamy. Season with salt and pepper.
- To serve, spoon a generous amount of mashed potatoes onto each plate and top with the rich short rib ragu. Garnish with chopped parsley.
Notes
- Use boneless short ribs if preferred, but bone-in adds deeper flavor.
- The ragu can be made ahead — it tastes even better the next day.
- Pair with a glass of red wine for a restaurant-quality experience.
- Prep Time: 25 mins
- Cook Time: 3 hrs 15 mins
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef Short Ribs: Choose meaty, well-marbled short ribs for ultimate tenderness. The slow braise renders them soft and flavorful, making them the star of the dish.
Olive Oil: Used to brown the ribs and start the flavor base for the ragu. High-quality olive oil adds a subtle fruitiness that enhances the sauce.
Onion, Carrot, and Celery: This aromatic trio (mirepoix) forms the backbone of the sauce, infusing each bite with earthy sweetness and depth.
Garlic: Adds a rich, savory undertone that balances the sweetness of the tomatoes and vegetables.
Tomato Paste: Intensifies the flavor of the sauce and gives it a beautiful, deep color.
Red Wine: Deglazes the pan and adds complexity to the sauce. A full-bodied red like Cabernet Sauvignon works beautifully.
Crushed Tomatoes: The base of the ragu, providing body and a hint of acidity that complements the richness of the beef.
Beef Broth: Enhances the savory depth of the sauce and helps keep the short ribs moist during braising.
Fresh Thyme and Bay Leaf: Classic herbs that infuse the sauce with fragrance and warmth during the slow cook.
Russet Potatoes: Their starchy texture creates the fluffiest, smoothest mashed potatoes.
Butter: Adds richness and silkiness to the mashed potatoes, complementing the ragu perfectly.
Parmesan Cheese: Gives the mashed potatoes a nutty, salty depth that makes them extra luxurious.
Heavy Cream or Milk: Creates that smooth, velvety consistency in the potatoes — use cream for indulgence or milk for a lighter touch.
Salt and Pepper: Essential seasonings that tie everything together and enhance all the flavors in the dish.
Directions
Preheat your oven to 325°F (160°C). Season short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until browned. Remove and set aside.
In the same pot, add onion, carrot, and celery, cooking until softened. Stir in garlic and tomato paste, cooking for another minute to build flavor. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Add crushed tomatoes, beef broth, thyme, and bay leaf, then return the short ribs to the pot.
Cover and transfer to the oven. Braise for 2½ to 3 hours, or until the meat easily pulls apart. Remove the ribs and shred the meat, discarding bones and excess fat. Simmer the sauce on the stove until slightly thickened, then return the shredded beef to the pot.
While the ragu finishes, prepare the mashed potatoes. Boil russet potatoes in salted water until fork-tender. Drain, then mash with butter, cream or milk, and Parmesan cheese until smooth and creamy. Season to taste.
To serve, spoon the mashed potatoes into a bowl, top with a generous ladle of short rib ragu, and finish with extra Parmesan and fresh herbs.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 to 6 people generously. Prep time takes about 20 minutes, and cooking time is around 3 hours (mostly hands-off). It’s a perfect weekend comfort dish that rewards patience with incredible depth of flavor.
Storage/reheating
Store leftover ragu and mashed potatoes separately in airtight containers. They’ll keep in the refrigerator for up to 4 days. Reheat the ragu gently on the stovetop over low heat with a splash of broth or water to loosen it. Warm the mashed potatoes in a saucepan or microwave, adding a bit of milk or butter to restore their creamy texture.
Variations and Customizations
Pasta Perfection
Serve the ragu over pappardelle or tagliatelle instead of mashed potatoes for a traditional Italian presentation.
Polenta Base
Swap the potatoes for creamy polenta to give the dish a rustic northern Italian flair.
Mushroom Medley
Add sautéed mushrooms to the ragu for an earthy, umami boost that deepens the flavor even more.
Wine-Free Option
Skip the wine and use extra beef broth with a splash of balsamic vinegar for balanced acidity.
Lighter Version
Use lean beef chuck instead of short ribs and milk instead of cream for a lighter, yet still flavorful, variation.
Cheese Twist
Stir in fontina or pecorino instead of Parmesan in the mashed potatoes for a different cheese note.
FAQs
1. Can I make this in a slow cooker?
Yes, sear the ribs first, then transfer everything to the slow cooker and cook on low for 8 hours.
2. What can I use instead of red wine?
Use beef broth and a splash of balsamic or red wine vinegar for acidity.
3. Can I prepare this ahead of time?
Absolutely — it tastes even better the next day as the flavors meld.
4. Can I freeze the ragu?
Yes, the ragu freezes beautifully for up to 3 months. Defrost in the fridge overnight before reheating.
5. What type of potatoes are best for mashing?
Russet or Yukon Gold potatoes yield the creamiest texture.
6. How do I make the mashed potatoes extra smooth?
Use a potato ricer or food mill and warm your milk and butter before mixing.
7. Can I make it dairy-free?
Yes, substitute olive oil for butter and use oat milk or almond milk in the potatoes.
8. What sides go well with this dish?
A crisp green salad or roasted Brussels sprouts balance the richness beautifully.
9. How can I thicken my ragu if it’s too thin?
Simmer uncovered for 10–15 minutes until it reaches your desired consistency.
10. Can I use boneless short ribs?
Yes, boneless short ribs work perfectly and cut down on prep time.
Conclusion
Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes is the epitome of comfort food with a touch of sophistication. The melt-in-your-mouth short ribs and creamy mashed potatoes create a harmony of flavors and textures that’s pure satisfaction. Whether served at a dinner party or enjoyed on a quiet Sunday evening, this dish proves that patience in the kitchen pays off — one decadent, comforting bite at a time.
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