Rich, savory, and soul-warming, Short Rib Ragu with Parmesan Mashed Potatoes is a hearty meal that feels like a warm hug. Tender beef short ribs are slowly braised until they fall apart in a luxurious tomato and red wine sauce, then served over buttery mashed potatoes enhanced with Parmesan cheese. It’s comfort food elevated to restaurant-quality, perfect for cozy nights or special occasions.

Why I Love This Recipe

I love how this dish brings deep flavors from slow cooking with minimal effort. The short ribs become incredibly tender as they braise in a rich tomato and wine sauce, infusing every bite with savory goodness. Paired with creamy mashed potatoes enriched with Parmesan, it creates a balance of texture and flavor that’s both satisfying and indulgent. Plus, it makes the whole house smell amazing while it cooks.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Olive oil
Yellow onion
Carrots
Celery
Garlic cloves
Tomato paste
Crushed tomatoes
Dry red wine
Beef broth
Bay leaves
Fresh thyme
Salt and pepper

For the Parmesan mashed potatoes:

Russet or Yukon Gold potatoes
Butter
Heavy cream or milk
Freshly grated Parmesan cheese
Salt

Directions

I start by seasoning the short ribs generously with salt and pepper, then sear them in a heavy pot until they’re browned on all sides.
After removing the ribs, I sauté onion, carrots, and celery in the same pot until soft, then add garlic and tomato paste, cooking until fragrant.
I pour in red wine to deglaze the pot, scraping up all those flavorful brown bits.
Then I stir in crushed tomatoes, beef broth, and herbs, returning the short ribs to the pot.
I let everything simmer low and slow, covered, for about 2.5 to 3 hours until the meat is fall-off-the-bone tender.
While the ragu finishes cooking, I boil the potatoes until fork-tender, then mash them with butter, warm cream, salt, and Parmesan until silky.
Finally, I shred the short rib meat, discard the bones, and serve it over a generous mound of Parmesan mashed potatoes, spooning extra sauce on top.

Servings and timing

This recipe serves about 6 people. It takes roughly 3.5 to 4 hours in total:

Prep time: 30 minutes
Cook time: 3 hours

Variations

I sometimes use boneless short ribs if I can’t find bone-in. For a lighter version, I’ve also tried it with chuck roast, though the richness of short ribs is hard to beat. If I want a lower-carb option, I swap the mashed potatoes with mashed cauliflower. And when I feel like adding extra herbs, I’ll stir in fresh basil or parsley right before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This ragu actually tastes even better the next day. To reheat, I gently warm it on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much. The mashed potatoes reheat well too, especially when stirred with a little extra butter or cream to revive their creaminess.

FAQs

What kind of wine should I use for the ragu?

I prefer a dry red wine like Cabernet Sauvignon or Merlot. It should be something I’d enjoy drinking, since it adds depth to the sauce.

Can I make this in a slow cooker?

Yes, I’ve done it in the slow cooker. After searing the ribs and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 8 hours.

Can I freeze the short rib ragu?

Absolutely. I freeze the shredded meat and sauce (without the potatoes) in airtight containers for up to 3 months. It’s a great make-ahead option.

Do I need to strain the sauce?

Not necessarily. I like the rustic texture from the vegetables, but if I want a smoother sauce, I’ll blend a portion before adding the meat back in.

What can I serve with this besides mashed potatoes?

I’ve served it over polenta, pappardelle pasta, and even crusty bread. The ragu is versatile and pairs well with anything that soaks up sauce.

Conclusion

Short Rib Ragu with Parmesan Mashed Potatoes is one of those meals I make when I want to impress or simply treat myself to something hearty and comforting. The slow-braised meat and rich sauce, paired with velvety mashed potatoes, make every bite unforgettable. It’s a timeless dish that brings people to the table and keeps them there.

Short Rib Ragu with Parmesan Mashed Potatoes

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Author: Sue
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings
Category: Main Course
Method: Braising
Cuisine: Italian-American
Diet: Halal

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Description

Short Rib Ragu with Parmesan Mashed Potatoes is a rich, comforting dish featuring fall-apart tender beef short ribs braised in a tomato-red wine sauce, served over creamy Parmesan mashed potatoes. Perfect for cozy nights or special occasions.

Instructions

Season the short ribs generously with salt and pepper.
Heat olive oil in a large heavy pot over medium-high heat. Sear short ribs until browned on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, and celery until softened, about 8 minutes.
Add garlic and tomato paste. Cook for 2 minutes until fragrant.
Deglaze the pot with red wine, scraping up brown bits.
Stir in crushed tomatoes, beef broth, bay leaves, and thyme. Return the ribs to the pot.
Cover and simmer on low for 2.5 to 3 hours, or until ribs are fall-apart tender.
Meanwhile, boil potatoes in salted water until fork-tender, about 20 minutes. Drain.
Mash potatoes with butter, warm cream, salt, and Parmesan until smooth and creamy.
Remove short ribs, discard bones and bay leaves, and shred the meat. Return shredded meat to the pot and stir into the sauce.
Serve ragu over a generous portion of Parmesan mashed potatoes. Spoon extra sauce on top.