I’m sharing an indulgent, heartwarming dish that brings together tender, slow-braised short ribs in a rich, tomato-herb ragu over a bed of creamy, Parmesan-infused mashed potatoes. It’s perfect for cozy family dinners or special gatherings—I’ve made it numerous times, and it never disappoints. Short Rib Ragu with Parmesan Mashed Potatoes

Why I’ll Love This Recipe

I adore how the short ribs become melt-in-your-mouth tender while soaking up all the savory flavors of tomatoes, garlic, and herbs. The Parmesan mashed potatoes are the perfect match—creamy, flavorful, and comforting. It’s hearty, satisfying, and always gets rave reviews when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Short Rib Ragu:

3–4 pounds beef short ribs (bone-in)
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups crushed tomatoes
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 tablespoon tomato paste
Fresh parsley for garnish (optional)

For the Parmesan Mashed Potatoes:

2 pounds russet potatoes, peeled and chopped
1/2 cup unsalted butter
1/2 cup milk
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

I start by heating olive oil in a large Dutch oven over medium-high heat. I season the short ribs with salt and pepper and brown them on all sides, about 10 minutes total. Then I set them aside.
In the same pot, I sauté onion, carrot, and celery until soft, about 5–7 minutes. Then I stir in the garlic and cook for another minute.
I add tomato paste, cook it for a couple of minutes, then stir in crushed tomatoes and beef broth.
I toss in thyme, rosemary, and a bay leaf, then return the short ribs to the pot, making sure they’re mostly covered in liquid.
I bring it to a simmer, cover the pot, and braise on low heat for 3 to 4 hours, until the meat is fall-off-the-bone tender.
I remove the short ribs, shred the meat with forks, discard the bones, and return the meat to the sauce.
While the ragu finishes, I boil the potatoes in a pot of salted water for 15–20 minutes until fork-tender.
I drain the potatoes, then mash them with butter and milk until creamy. I stir in the Parmesan and season to taste.
To serve, I spoon the mashed potatoes onto a plate, top with generous portions of ragu, and garnish with parsley.

Servings and Timing

Servings: 6
Prep time: 20 minutes
Cook time: 3.5 to 4 hours
Total time: Around 4.5 hours

Variations

I sometimes add mushrooms to the ragu for extra earthiness.
For a bit of heat, I stir in red pepper flakes or a pinch of cayenne.
When I want something different, I swap russet potatoes for sweet potatoes.
I occasionally stir some garlic or chives into the mashed potatoes.
For a lower-carb version, I replace the mashed potatoes with mashed cauliflower.

Storage/Reheating

I let leftovers cool completely before storing them in airtight containers.
The ragu keeps well in the fridge for up to 3 days, and I freeze it for up to 3 months.
I reheat the ragu on the stovetop over medium-low heat until hot.
For mashed potatoes, I reheat them in the microwave or over low heat on the stove, stirring in a splash of milk if needed to restore creaminess.
I always store the ragu and mashed potatoes separately to keep the textures just right.

FAQs

What can I use instead of short ribs?

I sometimes use beef chuck roast cut into large chunks—it still gives me a rich, tender result after slow braising.

Can I make this in a slow cooker?

Absolutely. After browning the ribs and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 7–8 hours.

Do I have to use Parmesan in the mashed potatoes?

Not at all. I’ve made them with cheddar or even Gruyère when I wanted something different—it’s always delicious.

Can I make this ahead of time?

Yes, I often make the ragu a day or two ahead—the flavor gets even better. I just reheat it and make fresh mashed potatoes when ready to serve.

Can I serve this with pasta instead?

Definitely. I’ve served the ragu over pappardelle or rigatoni, and it’s just as comforting and flavorful.

Conclusion

This Short Rib Ragu with Parmesan Mashed Potatoes is pure comfort food with an elevated twist. I love how the slow-cooked meat melts into the rich tomato sauce, and the creamy potatoes make every bite complete. Whether I’m cooking for a holiday dinner or just craving something soul-warming, this dish always delivers.