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Parmesan Mashed Potatoes with Beef Gravy

Spoon a generous portion of the Parmesan mashed potatoes onto each plate Recipe
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★★★★★

5 from 22 reviews

This comforting Short Rib Ragu with Parmesan Mashed Potatoes combines tender, slow-braised beef short ribs in a rich, herb-infused tomato sauce served over creamy mashed potatoes enhanced with Parmesan cheese. Perfect for a hearty dinner that satisfies with deep, savory flavors and a melt-in-your-mouth texture.

Ingredients

Scale

For the Short Rib Ragu:

  • 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
  • Salt and pepper to taste
  • 1 tablespoon tomato paste
  • Fresh parsley for garnish (optional)

For the Parmesan Mashed Potatoes:

  • 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)

Instructions

  1. Brown the Short Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them thoroughly on all sides for about 10 minutes. Once browned, remove the short ribs and set them aside to rest while you prepare the sauce base.
  2. Sauté the Vegetables: Using the same pot, add the chopped onion, carrots, and celery. Sauté these aromatics over medium heat for 5-7 minutes until softened and fragrant. Add minced garlic and cook for another minute to release its flavor.
  3. Add the Tomato Paste and Tomatoes: Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly, which enhances its depth. Then add the crushed tomatoes and beef broth, stirring everything together to create the sauce.
  4. Add the Herbs and Return the Short Ribs: Add dried thyme, rosemary, and bay leaf to the pot. Nestle the browned short ribs back into the sauce, making sure they are mostly submerged to braise evenly.
  5. Slow Cook the Ragu: Cover the pot and reduce the heat to low. Let the short ribs braise gently for 3-4 hours, or until the meat is fork-tender and falling off the bone, developing rich, concentrated flavors in the process.
  6. Shred the Meat: Carefully remove the short ribs from the sauce once cooked. Use two forks to shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot, stir well, and adjust seasoning with salt and pepper as needed.
  7. Boil the Potatoes: In a separate large pot, place the peeled and chopped russet potatoes and cover them with cold water. Bring to a boil and cook for 15-20 minutes, or until a fork easily pierces through the potatoes, indicating they are tender.
  8. Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the unsalted butter and milk, mashing everything together until smooth and creamy. Stir in the grated Parmesan cheese and season with salt and pepper to taste, ensuring a rich and flavorful mash.
  9. Plate the Dish: Spoon a generous helping of the creamy Parmesan mashed potatoes onto each plate. Ladle a hearty portion of the short rib ragu on top, allowing the sauce to mingle with the potatoes.
  10. Garnish and Serve: Optionally garnish with fresh parsley to add a pop of color and fresh herbaceous note. Serve the dish hot for a deeply satisfying meal.

Notes

  • For best results, choose bone-in short ribs as they add extra flavor during slow cooking.
  • Slow cooking the short ribs until fork-tender is key for a melt-in-your-mouth texture.
  • You can prepare the ragu a day ahead and reheat gently for more developed flavors.
  • Russet potatoes work best for creamy mashed potatoes due to their high starch content.
  • Substitute whole milk with cream or half-and-half for even richer mashed potatoes.
  • Use fresh herbs instead of dried if desired—add fresh rosemary and thyme in the last hour of cooking to maintain their flavor.
  • This dish pairs wonderfully with a robust red wine like Cabernet Sauvignon or Chianti.

Nutrition

Keywords: short rib ragu, parmesan mashed potatoes, slow-cooked beef, comfort food, Italian ragu, braised short ribs

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