Name: Creamy Parmesan Mashed Potatoes with Short Rib Ragu Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 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 (canned); 1 cup beef broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1 tablespoon tomato paste; Salt and pepper to taste; Fresh parsley for garnish (optional); 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)

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Introduction

This short rib ragu served over creamy Parmesan mashed potatoes is the ultimate comfort food. Slowly braised until tender, the rich beef pairs perfectly with the cheesy, fluffy mashed potatoes for a hearty meal that’s sure to impress.

A white bowl holds a dish with three visible layers: at the bottom, a smooth, creamy mashed potato layer in pale yellow; in the middle, a rich brown gravy surrounds the mashed potato, pooling around the edges; on top, a mound of shredded dark brown beef is piled high, garnished with finely chopped green herbs and a light dusting of white grated cheese. The white marbled texture surface beneath adds a clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (canned)
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 tablespoon tomato paste
Salt and pepper to taste
Fresh parsley for garnish (optional)
2 pounds russet potatoes, peeled and chopped
1/2 cup unsalted butter
1/2 cup milk
1/2 cup grated Parmesan cheese

Instructions

Step 1: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then brown on all sides for about 10 minutes. Remove and set aside.
Step 2: In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
Step 3: Stir in tomato paste and cook for 2-3 minutes until it darkens slightly. Add crushed tomatoes and beef broth, stirring to combine.
Step 4: Add thyme, rosemary, and bay leaf. Return the short ribs to the pot, covering them mostly with the sauce.
Step 5: Cover and reduce heat to low. Braise ribs gently for 3-4 hours until meat is fork-tender and falls off the bone.
Step 6: Remove ribs from the sauce and shred meat, discarding bones. Return shredded meat to the sauce, stir, and season with salt and pepper to taste.
Step 7: Meanwhile, place potatoes in a large pot, cover with water, and bring to a boil. Cook 15-20 minutes until tender. Drain well.
Step 8: Return potatoes to pot, add butter and milk, then mash until smooth and creamy. Stir in Parmesan cheese and season with salt and pepper.
Step 9: To serve, spoon a generous portion of Parmesan mashed potatoes onto each plate. Ladle short rib ragu over the top and garnish with fresh parsley if desired.

Tips & Variations

For deeper flavor, make sure to brown the short ribs thoroughly before slow cooking.
Russet potatoes work best for creamy, fluffy mashed potatoes.
If your ragu is too thin, simmer uncovered for a few extra minutes until it thickens.
Fresh parsley adds a bright contrast but can be omitted if unavailable.
For a richer mash, substitute half the milk with cream.

Storage

Store leftover short rib ragu in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Reheat gently on the stove over low heat. Mashed potatoes are best eaten fresh but can be stored in the fridge for up to 2 days and reheated with a splash of milk to restore creaminess.

How to Serve

A white bowl holds a dish with three main layers; the bottom layer is creamy mashed potatoes with a smooth yellowish texture, topped by a generous mound of shredded, dark brown beef in thick gravy. The beef looks tender and juicy, nestled in a rich, glossy brown sauce that pools around the edges of the potatoes. The top layer is sprinkled with finely grated white cheese and small green herb pieces, adding color and texture contrast. The bowl sits on a white marbled surface with a blurred background of more food and drinks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs will work, but bone-in ribs add more flavor during braising. If using boneless, adjust cooking times slightly as they may cook faster.

What can I substitute for beef broth if I don’t have any?

You can use vegetable broth or even water with a bit of soy sauce or Worcestershire sauce to maintain depth of flavor. Avoid plain water alone as it will dilute the sauce.