Short Rib Ragu with Parmesan Mashed Potatoes 

Short Rib Ragu with Parmesan Mashed Potatoes is a wonderfully indulgent and comforting dish that brings together tender, slow-braised short ribs in a deeply flavorful tomato-based ragu and creamy mashed potatoes infused with Parmesan. The melt-in-your-mouth beef paired with velvety, cheesy potatoes makes this a stellar choice for cozy nights or memorable gatherings. With minimal hands-on time and a rich, layered taste, it transforms simple ingredients into a dish that’s as impressive as it is heartwarming.

Ingredients

For the Short Rib Ragu:

• 3–4 lb bone-in beef short ribs
  
  

• 1 tbsp olive oil
  
  

• 1 large onion, chopped
  
  

• 2 cloves garlic, minced
  
  

• 2 carrots, peeled and chopped
  
  

• 2 celery stalks, chopped
  
  

• 1 tbsp tomato paste
  
  

• 2 cups crushed tomatoes (canned)
  
  

• 1 cup beef broth
  
  

• 1 tsp dried thyme
  
  

• 1 tsp dried rosemary
  
  

• 1 bay leaf
  
  

• Salt and pepper, to taste
  
  

• Fresh parsley, for garnish (optional)
  
  

For the Parmesan Mashed Potatoes:

• 2 lb russet potatoes, peeled and chopped
  
  

• ½ cup unsalted butter
  
  

• ½ cup milk
  
  

• ½ cup grated Parmesan cheese
  
  

• Salt and pepper, to taste
  
  

• Fresh parsley, for garnish (optional)
  
  

Directions

1. Brown the Short Ribs – Heat olive oil in a heavy pot over medium-high heat. Season short ribs with salt and pepper. Brown on all sides (~10 minutes). Remove and set aside.
   
   

2. Sauté the Vegetables – In the same pot, add onion, carrots, and celery. Sauté until softened (~5–7 minutes). Add garlic; cook 1 minute more.
   
   

3. Build the Ragu Base – Stir in tomato paste; cook until slightly darkened (~2–3 minutes). Add crushed tomatoes and beef broth, stirring to combine.
   
   

4. Add Herbs & Simmer – Add thyme, rosemary, bay leaf, and return short ribs to the pot, ensuring they’re mostly covered by sauce. Cover, reduce heat, and braise for 3–4 hours until meat is fork-tender and falls off the bone.
   
   

5. Shred the Meat – Remove short ribs and shred, discarding bones. Return shredded meat to pot, stir, and adjust seasoning as needed.

6. Cook the Mashed Potatoes – Boil potatoes until fork-tender (~15–20 minutes). Drain and mash with butter and milk. Stir in Parmesan; season to taste.

7. Serve – Spoon a generous scoop of Parmesan mashed potatoes onto each plate. Top with ragu. Garnish with parsley, if desired.

Nutrients (per serving)

• Calories: ~600–700 kcal
  
  

• Protein: ~45 g
  
  

• Carbohydrates: ~40 g
  
  

• Fat: ~30 g