Why You’ll Love This Recipe

You’ll love this recipe because it combines tender, succulent short ribs with a flavorful, slow-cooked sauce that is the essence of comfort food. The richness of the ragu, paired with creamy Parmesan mashed potatoes, makes every bite irresistible. The process of braising the meat ensures it becomes incredibly tender, while the vegetables and red wine add depth and complexity to the sauce. Whether you’re hosting a dinner party or simply craving a hearty meal, this dish will leave everyone satisfied.

Ingredients

For the Ragu:

• 3 pounds boneless short ribs, pat dry with paper towels and seasoned on both sides with salt and pepper
• 2 tablespoons vegetable oil
• 3 carrots, diced
• 2 ribs of celery, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1 (28-ounce) can whole San Marzano plum tomatoes, including juice
• 2 cups red wine
• 2 cups water
• 6 sprigs fresh parsley
• Salt & pepper, to taste

For the Parmesan Mashed Potatoes:

• 3 Yukon gold potatoes, peeled and cut into quarters
• 1/4 cup unsalted butter
• 1/4 cup sour cream
• 3/4 cup parmesan cheese, grated
• Salt and pepper, to taste
• 3 tablespoons chopped parsley (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Short Ribs: Preheat your oven to 350°F (175°C). Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, sear the short ribs on all sides until browned (about 5-7 minutes per side). Remove the short ribs from the pot and set them aside.
2. Cook the Vegetables: In the same pot, add the diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Tomato Paste and Flour: Stir in the tomato paste and cook for 2 minutes, allowing the tomato paste to darken slightly. Then, add the flour and stir for another minute to form a roux.
4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 5 minutes, allowing  the liquid to reduce slightly.
5. Simmer the Ragu: Add the San Marzano tomatoes (with juice), water, and fresh parsley sprigs. Return the short ribs to the pot, making sure they are submerged in the liquid. Bring everything to a boil, then cover the pot and transfer it to the oven.
6. Slow Cook: Braise the short ribs in the oven for 2 ½ to 3 hours, or until the meat is fork-tender and easily falls apart.
7. Shred the Meat: Once the short ribs are cooked, remove them from the pot. Discard the parsley sprigs. Shred the meat using two forks and return it to the pot. Stir to combine the meat with the sauce, adjusting the seasoning with salt and pepper to taste.
8. Make the Parmesan Mashed Potatoes: While the ragu is cooking, bring a large pot of salted water to a boil. Add the peeled and quartered Yukon gold potatoes and cook until tender, about 15-20 minutes.
9. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter, sour cream, and grated Parmesan cheese. Mash until smooth and creamy. Season with salt and pepper to taste, and garnish with chopped parsley if desired.
10. Serve: Serve the short rib ragu over the Parmesan mashed potatoes, and enjoy!

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 3 hours (for the ragu)
• Total time: 3 hours 15 minutes

Variations

• Add More Veggies: You can add additional vegetables like mushrooms or bell peppers to the ragu for extra flavor and texture.
• Spicy Ragu: If you like a little heat, add some red pepper flakes or fresh chili when cooking the garlic.
• Alternative Potatoes: Use russet potatoes instead of Yukon golds if you prefer fluffier mashed potatoes.

Storage/Reheating

• Storage: Store any leftover ragu and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the ragu on the stovetop over low heat, adding a splash of water or broth if needed. Reheat the mashed potatoes in the microwave or on the stovetop, adding a little butter or cream for extra creaminess.

FAQs

Can I make the short rib ragu in advance?

Yes, you can make the ragu ahead of time. In fact, the flavors tend to develop even more after sitting in the fridge for a day or two.

Can I use bone-in short ribs instead of boneless?

Yes, you can use bone-in short ribs. Just be sure to adjust the cooking time, as bone-in ribs may take a bit longer to become tender.

What type of red wine should I use for this ragu?

A dry red wine like Cabernet Sauvignon, Merlot, or Zinfandel works well for braising the short ribs. Choose a wine that you would enjoy drinking.

Can I make the ragu without wine?

Yes, if you prefer not to use wine, you can substitute with extra water or beef broth for a slightly different flavor profile.

How do I know when the short ribs are done?

The short ribs are done when the meat is fork-tender and easily shreds apart. If the meat is still tough, continue to cook for another 30 minutes and check again.

Can I freeze leftover short rib ragu?

Yes, you can freeze the ragu for up to 3 months. Make sure to cool it completely before storing it in an airtight container or freezer bag.

Can I use instant mashed potatoes instead of making them from scratch?

While homemade mashed potatoes will provide the best texture and flavor, you can use instant mashed potatoes in a pinch. Add some butter, sour cream, and Parmesan cheese to make them more flavorful.

How can I make this dish lighter?

To lighten it up, you can use a lower-fat sour cream or substitute some of the butter in the mashed potatoes with olive oil.

Can I make the mashed potatoes without sour cream?

Yes, you can replace the sour cream with milk, cream cheese, or even Greek yogurt for a slightly tangier flavor.

What can I serve with this dish besides mashed potatoes?

This dish is also great served with polenta, crusty bread, or roasted vegetables for a complete meal.

Conclusion

This Short Rib Ragu paired with Parmesan Mashed Potatoes is the epitome of comfort food. The tender short ribs, rich sauce, and creamy mashed potatoes make for a satisfying meal that’s perfect for a cozy dinner or special occasion. With a bit of patience for the slow cooking process, you’ll be rewarded with an incredibly flavorful dish that’s sure to impress.

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