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There is nothing cozier than a big pot of rich short rib ragu slowly simmering away with tender chunks of beef and aromatic vegetables. Topped over creamy Parmesan mashed potatoes it is the kind of meal that makes even regular days feel special including Sunday suppers or whenever you want the kitchen to smell amazing for hours.
I always make this on chilly evenings and find ourselves fighting for the leftovers because it gets tastier overnight. My parents now request this as their birthday meal every year.
Ingredients
- Beef short ribs: look for well marbled bone-in pieces because this keeps the meat juicy and flavorful during slow braising
- Onion: chopped for that sweet savoriness once caramelized
- Garlic: minced for a deep background flavor that lifts everything
- Carrots: peeled and chopped to add subtle sweetness and heartiness
- Celery: gives the ragu a classic aromatic base and softens as it cooks
- Crushed tomatoes: use good quality canned for rich body and a deep tomato flavor
- Beef broth: adds depth and helps all the flavors meld
- Dried thyme: a classic herb that works wonders with beef
- Dried rosemary: big earthy notes that balance the tomato
- Bay leaf: infuses the whole pot with a woodsy undertone
- Tomato paste: intensifies the sauce and brings everything together
- Salt and pepper: use freshly cracked pepper for best aroma
- Olive oil: for browning the meat and softening vegetables
- Russet potatoes: high in starch for the fluffiest smooth mash
- Unsalted butter: use quality butter for plush texture and flavor
- Milk: helps give those potatoes creaminess
- Grated Parmesan cheese: sharp nutty flavor that turns ordinary potatoes into something special
- Fresh parsley: adds a hit of color and brightness if you want a garnish
Step-by-Step Instructions
- Brown the Short Ribs:
- Pat the short ribs dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a heavy bottomed pot over medium high until shimmering. Sear the ribs in batches for about four minutes per side until deeply browned all over. Set aside on a plate.
- Build the Aromatic Base:
- Add chopped onion carrot and celery to the same pot. Cook over medium about seven minutes stirring frequently scraping up brown bits. You are aiming for the vegetables to soften and the onion to become translucent. Stir in the garlic.
- Create the Ragu Sauce:
- Add tomato paste stirring it in to coat the veggies and caramelize for one minute. Pour in the crushed tomatoes and beef broth then stir in thyme rosemary and bay leaf. Bring to a low simmer.
- Braise the Ribs:
- Return browned short ribs with any juices back to the pot nesting them into the sauce. Cover with a lid and simmer very low for two and a half to three hours until the meat is fork tender and nearly falling off the bone. Once cooked remove the ribs and shred meat off bones discarding bones and excess fat. Return shredded meat to the sauce.
- Make Parmesan Mashed Potatoes:
- About thirty minutes before ragu is finished place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until very tender. Drain well then mash with butter milk Parmesan salt and pepper until silky and smooth.
- Serve:
- Spoon creamy Parmesan mashed potatoes into bowls and top generously with the short rib ragu. Finish with fresh parsley if you like.
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My favorite part is the Parmesan mashed potatoes because the cheese creates a deep savory note you just cannot fake. The first time I made this for my family we all crowded in the kitchen to sneak extra tastes straight from the pot.
Storage Tips
Store any leftover ragu in an airtight container in the fridge for up to four days. Reheat gently over medium low and add a splash of broth if the sauce thickens too much. Mashed potatoes store well too and can be reheated with a little extra milk to keep them creamy. Both freeze beautifully just cool completely before storing in freezer safe containers for up to two months.
Ingredient Substitutions
If you cannot find short ribs you can use beef chuck roast cut into large pieces. Pearl onions make a wonderful swap for regular onions for a slightly sweeter flavor. Swap out Parmesan for Pecorino Romano or even sharp white cheddar if you want a different cheesy kick in the potatoes. For dairy free mashed potatoes use olive oil and unsweetened non-dairy milk.
Serving Suggestions
This ragu is hearty enough to stand on its own but I love serving it with a green salad or lemony roasted broccoli to balance the richness. A thick slice of rustic bread is perfect for mopping up extra sauce. For a special occasion garnish with a little more shaved Parmesan and an extra twist of black pepper.
Cultural Context
Short rib ragu is rooted in Italian slow cooked traditions with each region favoring different aromatics or wine blends in the sauce. In my house we keep the flavors classic with rosemary and thyme. Mashed potatoes might not be traditional but they pair so well with the rich beefy sauce that my family would rebel if I ever served it without them.
Recipe FAQs
- → How long should short ribs be cooked for best tenderness?
Short ribs should be braised low and slow, typically for 2.5 to 3 hours, until the meat becomes fork-tender and easily pulls away from the bone.
- → Can I substitute another cut of beef?
Yes, chuck roast or beef shank can be used if short ribs are unavailable, though the texture and richness may differ slightly.
- → What’s the best way to mash potatoes for extra creaminess?
For creamy mashed potatoes, boil russet potatoes until very soft, then mash thoroughly with warm butter, milk, and grated parmesan until smooth.
- → Which herbs pair well with short rib dishes?
Thyme, rosemary, and bay leaf complement the deep, beefy flavors of short ribs, enhancing both the sauce and the overall aroma.
- → Can this dish be made ahead of time?
Absolutely! Both the short rib stew and mashed potatoes can be prepared a day in advance and gently reheated before serving.