Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes – A Cozy Sunday Dinner Favorite

Tender short rib ragu over silky Parmesan mashed potatoes is the kind of slow-cooked, soul-warming dish that makes Sundays feel special. This comforting, rich ragu features melt-in-your-mouth beef short ribs braised in a tomato, red wine, and herb-infused sauce until it’s fall-apart tender. Served atop buttery, creamy mashed potatoes infused with Parmesan cheese, it’s a luxurious and hearty meal ideal for cold evenings, family gatherings, or holiday-worthy dinners.

While it requires a bit of time, most of it is hands-off, letting the oven or stovetop do the magic. The result is deeply flavorful, intensely savory, and layered — a dish that tastes like it came from a cozy Italian trattoria.

If you’re searching for a make-ahead-friendly dinner idea that impresses without fuss, this short rib ragu is the answer.

Ingredients Overview

This dish has two stars: the slow-cooked ragu and the creamy Parmesan mashed potatoes. Each ingredient is selected to bring richness, comfort, and depth.

For the Short Rib Ragu:

• Beef Short Ribs: Bone-in short ribs offer the most flavor and texture. As they cook, the collagen breaks down, creating a silky, thick sauce.

  • Tip: Ask your butcher to trim excess fat.

• Carrots, Celery, and Onion (Mirepoix): These aromatics build the base of the ragu.

• Garlic: Adds warmth and depth. Use freshly minced garlic for the best result.

• Tomato Paste: Deepens the tomato flavor and gives body to the sauce.

• Crushed Tomatoes: A rich tomato base for the ragu. Choose a high-quality brand for best flavor.

• Red Wine: Adds acidity and complexity. A dry red like Cabernet Sauvignon or Chianti works well.

  • Alcohol-free? Substitute with beef broth and a splash of balsamic vinegar.

• Beef Broth: Used to braise the short ribs and keep the sauce moist.

• Bay Leaves & Fresh Thyme: Earthy herbs that infuse the sauce over time.

• Olive Oil: For browning the meat and sautéing the vegetables.

• Salt & Pepper: Essential for seasoning the layers as you build them.

For the Parmesan Mashed Potatoes:

• Yukon Gold Potatoes: Their natural creaminess makes them ideal for smooth, rich mashed potatoes.

  • Alternative: Russet potatoes for fluffier texture.

• Butter & Heavy Cream: Create a rich and indulgent base.

• Parmesan Cheese: Freshly grated Parmesan adds saltiness and umami.

  • Note: Use real Parmigiano-Reggiano if possible.

• Salt: For seasoning the cooking water and final mash.

• Optional: A pinch of nutmeg for a warm finish, or garlic cloves boiled with the potatoes for extra depth.

Step-by-Step Instructions

1. Sear the Short Ribs

Pat 3–4 lbs of bone-in beef short ribs dry and season generously with salt and pepper.

In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned (about 3–4 minutes per side). Remove to a plate.

2. Build the Ragu Base

In the same pot, add:

• 1 chopped onion

• 2 diced carrots

• 2 diced celery stalks

Cook for 6–8 minutes until softened. Add 4 cloves minced garlic and 2 tablespoons tomato paste. Stir and cook for another 2–3 minutes to caramelize the paste.

Deglaze the pot with 1 cup red wine, scraping up browned bits from the bottom.

Stir in:

• 1 can (28 oz) crushed tomatoes

• 1 1/2 cups beef broth

• 2 bay leaves

• 4–5 sprigs of fresh thyme

Return short ribs to the pot. The liquid should mostly cover the meat — add more broth if needed.

3. Braise the Ragu

Cover and transfer to a preheated oven at 325°F. Cook for 2.5 to 3 hours, until meat is fork-tender and falling off the bone.

Alternatively, simmer on the stovetop over low heat for the same amount of time.

4. Shred the Meat

Once the ribs are tender, remove them from the pot. Discard bones and any excess fat. Shred the meat with two forks.

Return the shredded meat to the sauce. Simmer uncovered for 15–20 minutes to thicken. Adjust seasoning with salt and pepper.

5. Make the Parmesan Mashed Potatoes

While the ragu finishes, peel and cube 3 lbs of Yukon gold potatoes. Boil in salted water until fork-tender (about 15–20 minutes).

Drain and return to the pot. Add:

• 1/2 cup butter

• 3/4 cup heavy cream (warmed)

• 1/2 to 3/4 cup freshly grated Parmesan

• Salt to taste

Mash until smooth and creamy. For extra-silky texture, use a potato ricer or hand mixer.

6. Serve

Spoon a bed of mashed potatoes onto plates or shallow bowls. Top with generous ladles of the short rib ragu. Garnish with more Parmesan, fresh parsley, or thyme leaves.

Tips, Variations & Substitutions

• Make It Ahead: The ragu tastes even better the next day. Store in the fridge overnight and reheat gently before serving.

• Freezer Friendly: Freeze ragu in portions for up to 3 months. Mashed potatoes can be made fresh or frozen separately.

• Use a Slow Cooker: After browning, transfer everything to a slow cooker and cook on low for 8 hours.

• Wine-Free Version: Replace red wine with all broth and add 1 tbsp balsamic vinegar for acidity.

• Make It Lighter: Serve over cauliflower mash or polenta instead of traditional potatoes.

• For a Pasta Night: Serve the ragu over pappardelle, rigatoni, or gnocchi instead of mashed potatoes.

Serving Ideas & Occasions

This short rib ragu is a showstopper for:

• Sunday Dinners: The kind of meal that brings everyone to the table and fills the house with amazing aromas.

• Holiday Gatherings: An elegant alternative to turkey or ham.

• Cold Weather Meals: Perfect for cozy nights when you want something hearty.

• Dinner Parties: Make the ragu a day ahead and reheat to serve with minimal effort.

Serve with:

• Crusty bread or garlic focaccia

• Roasted Brussels sprouts or glazed carrots

• A glass of full-bodied red wine like Cabernet Sauvignon or Syrah

Nutritional & Health Notes

While rich and indulgent, this dish can still be part of a balanced meal:

• Protein-rich from slow-cooked beef.

• Comfort food with real ingredients — no thickeners or additives.

• Calcium and umami from Parmesan cheese.

• Customizable — adjust butter, cream, and portion sizes to suit your dietary needs.

For a lighter version:

• Use olive oil in the mash instead of butter.

• Serve with more vegetables and a smaller portion of potatoes.

FAQs

Q1: Can I make the short rib ragu in advance?

A1: Yes! It tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 4 days.

Q2: What cut of meat can I substitute for short ribs?

A2: Chuck roast or beef shank are great alternatives. Just be sure to cook long enough for the connective tissue to break down.

Q3: Can I use instant mashed potatoes?

A3: For speed, yes — but freshly mashed Yukon golds with real butter and cheese deliver a much richer flavor.

Q4: Is this recipe gluten-free?

A4: The ragu and potatoes are naturally gluten-free. Just confirm that your broth and wine are labeled gluten-free.

Q5: What’s the best wine to cook with?

A5: A dry red like Cabernet Sauvignon, Chianti, or Merlot. Choose something you’d also enjoy drinking.

Q6: How do I thicken the ragu?

A6: Simmer uncovered after shredding the meat until the sauce reduces and becomes silky. Avoid flour or cornstarch — time does the trick.

Q7: Can I freeze the mashed potatoes?

A7: Yes, but use extra cream or butter when reheating to restore creaminess. Reheat gently on the stove or in the microwave.

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