Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes Recipe
Experience the ultimate comfort food with Tender Short Rib Ragu served over Silky Parmesan Mashed Potatoes. This dish features slow-braised, fall-off-the-bone beef short ribs simmered in a rich red wine and herb-infused sauce, paired with creamy Yukon Gold mashed potatoes enriched with butter, cream, and nutty Parmesan cheese. Perfect for a cozy dinner that impresses with deep, savory flavors and a luxurious texture.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising and Boiling
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
For the Short Rib Ragu:
- 2.5 lbs beef short ribs (bone-in for extra flavor)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, finely chopped
- 2 celery stalks, diced
- 1 cup red wine (or beef broth as a substitute)
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tsp thyme & rosemary
- Salt & black pepper to taste
For the Silky Parmesan Mashed Potatoes:
- 2 lbs Yukon Gold potatoes
- ½ cup heavy cream (or half-and-half)
- 4 tbsp butter (or olive oil for dairy-free)
- ½ cup grated Parmesan cheese
- Salt & white pepper to taste
Instructions
- Sear the Short Ribs: Pat the beef short ribs dry and generously season with salt and black pepper. Heat oil in a Dutch oven over medium-high heat, then sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- Sauté the Aromatics: Using the same pot, add diced onion, chopped carrots, diced celery, and minced garlic. Sauté over medium heat until the vegetables are softened and fragrant, about 5 minutes.
- Deglaze & Simmer: Stir in the tomato paste and cook for about 1 minute to deepen its flavor. Pour in the red wine, scraping the bottom of the pot to loosen all browned bits. Return the short ribs to the pot, then add beef stock along with thyme and rosemary. Cover the pot and lower the heat to a simmer. Cook gently for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Make the Parmesan Mashed Potatoes: Peel the Yukon Gold potatoes and cut them into chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain, then mash the potatoes while warm. Incorporate butter, heavy cream, grated Parmesan cheese, salt, and white pepper until the mash is silky smooth and creamy.
- Serve & Enjoy: Shred the tender short rib meat into the ragu sauce. Spoon a generous portion of Parmesan mashed potatoes onto plates, top with the short rib ragu, and garnish with fresh parsley if desired. Serve immediately for a comforting and elegant meal.
Notes
- For a vegan version, substitute beef with jackfruit or mushrooms and use coconut cream instead of heavy cream in the mashed potatoes.
- To make the dish gluten-free, thicken the ragu with cornstarch instead of traditional flour.
- For a lower fat option, omit the heavy cream in the potatoes and replace with Greek yogurt for creaminess.
- Bone-in short ribs add more flavor, but boneless can be used if preferred.
- Leftover ragu tastes great reheated and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (short rib ragu with mashed potatoes)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
Keywords: short rib ragu, parmesan mashed potatoes, braised beef recipe, comfort food, slow-cooked ribs, mashed potato recipe
