Go Back

Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes – Decadent Comfort Dinner

Indulge in this Tender Short Rib Ragu over Silky Parmesan Mashed Potatoes! Slow-cooked short ribs in a rich, flavorful ragu served atop creamy, buttery mashed potatoes make for the ultimate comfort meal. Perfect for cozy weeknight dinners, special occasions, or when you want a hearty, restaurant-quality dish at home.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Comfort Food, Main Course, Special Occasion Meal
Cuisine American, Comfort Food, Gourmet Home Cooking
Servings 4
Calories 650 kcal

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Medium pot for mashed potatoes
  • Whisk, wooden spoon, knife, cutting board
  • Potato masher or ricer
  • Optional: immersion blender, baking dish for oven finish

Ingredients
  

For the Short Ribs & Ragu:

  • 3–4 lbs bone-in short ribs (chuck or flanken style)
  • Salt & pepper, to taste
  • 2–3 tbsp olive oil
  • 1 cup onions, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3–4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 2–3 bay leaves
  • 1–2 tsp fresh thyme & rosemary
  • Optional: mushrooms, pancetta, balsamic vinegar

For the Parmesan Mashed Potatoes:

  • 2 lbs Yukon Gold or russet potatoes, peeled and chopped
  • 4 tbsp butter
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt & pepper, to taste

Instructions
 

  • Prep & Season: Pat short ribs dry, season with salt, pepper, and herbs.
  • Sear Ribs: Heat oil in Dutch oven/skillet, sear ribs 3–4 minutes per side. Remove and set aside.
  • Sauté Aromatics: In same pan, cook onions, carrots, celery, and garlic until softened. Add tomato paste and cook 1–2 minutes.
  • Deglaze: Pour in red wine, scraping up browned bits.
  • Braise: Return ribs, add beef stock and bay leaves. Simmer covered 2–3 hours until meat is tender. Stir occasionally.
  • Prepare Potatoes: Boil peeled potatoes until tender. Mash with butter, cream, Parmesan, and season. Optionally, fold in some ragu for extra flavor.
  • Finish & Serve: Remove bay leaves from ragu. Optional: swirl in butter for glossy finish. Plate mashed potatoes, top with short ribs and ragu. Garnish with parsley.

Notes

  • Make-Ahead: Braised ribs can be cooked ahead; flavors deepen overnight.
  • Freezing: Ribs and ragu freeze up to 2–3 months. Thaw overnight and reheat gently.
  • Mashed Potatoes: Slightly undercook if freezing, to retain texture after reheating.
  • Cheese Options: Try Gruyère, Asiago, or Pecorino instead of Parmesan.
  • Vegetable Add-Ins: Mushrooms, pancetta, or balsamic enhance depth and complexity.
  • Wine Pairing: Robust reds like Cabernet Sauvignon, Malbec, or Syrah complement the dish beautifully.
Keyword beef ragu, Braised short ribs, Comfort Food, fall dinner, family dinner,, hearty dinner, Parmesan mashed potatoes, slow-cooked beef