Cozy Short Rib Ragu
Hola! When I tell you this Short Rib Ragu is pure comfort in a bowl, I mean it. Slow-braised short ribs simmer in a rich tomato and red wine sauce until they’re so tender they practically melt into the sauce.
Growing up, my mama’s kitchen always smelled like something magical simmering for hours, and this dish takes me right back there. It’s hearty, cozy, and perfect for those chilly nights when you want a dinner that warms you from the inside out.
Serve it over creamy parmesan mashed potatoes, and you’ve got a family dinner that feels like a big, comforting hug.
| Prep Time | 45 minutes |
| Cook Time | 3 hours |
| Total Time | 3 hours 45 minutes |
| Servings | 6 |
| Difficulty | Intermediate |
| Cuisine Type | American |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Incredibly Tender Beef: The slow braise makes the short ribs fall-apart tender, soaked in a rich, savory sauce.
- Cozy and Comforting: Perfect for Sunday dinners or family gatherings, this dish brings warmth and nostalgia to the table.
- Flavor That Builds Over Time: Simmering low and slow deepens the flavors of wine, tomato, and herbs for the most luxurious sauce.
- Make Ahead Friendly: The ragu tastes even better the next day, so you can easily prepare it in advance.
- A Showstopper Meal: Served over creamy parmesan mashed potatoes, this dinner looks elegant but feels homey and rustic.
Short Rib Ragu with Parmesan Mashed Potatoes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
Description
This Short Rib Ragu with Parmesan Mashed Potatoes is the ultimate comfort food. Tender, slow-braised short ribs simmer in a rich red wine and tomato sauce, served over creamy parmesan mashed potatoes for a hearty family dinner everyone will love.
Ingredients
- 3 pounds boneless short ribs, pat dry and seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 3 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 3 cloves 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 and pepper, to taste
- 3 Yukon gold potatoes, peeled and quartered
- 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)
Instructions
1. Preheat the oven to 350°F.
2. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until golden brown, working in batches if necessary. Remove ribs and set aside.
3. Add diced carrots, celery, and onion to the same pot and cook for 10 minutes until softened. Add garlic and cook for 2 more minutes.
4. Stir in tomato paste and sprinkle with flour, coating the vegetables. Cook for 2–3 minutes to build flavor.
5. Pour in red wine and deglaze the pot, scraping up any browned bits. Add canned tomatoes with juice and 2 cups of water. Break up the tomatoes with a spoon.
6. Return short ribs to the pot, ensuring they are covered with liquid. Add parsley sprigs. Bring to a simmer, then cover and transfer to the oven.
7. Braise for 2–3 hours, until the meat is fork-tender and easily shredded.
8. Remove ribs and strain the sauce into another pot. Press solids to extract all liquid, then simmer sauce for about 30 minutes to thicken, skimming off any fat.
9. Shred the beef and return it to the sauce, stirring to combine.
10. For the mashed potatoes, boil the potatoes until tender. Drain and mash with butter, sour cream, and parmesan. Season to taste.
11. Serve the ragu over mashed potatoes and garnish with chopped parsley.
Notes
Make the ragu one day in advance for richer flavor.
Use a dry red wine like Cabernet Sauvignon or Merlot for depth.
Yukon gold potatoes create the creamiest mash.
Freeze ragu up to 3 months; make potatoes fresh for best results.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braise
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 1210
- Sugar: 7.8 g
- Sodium: 490.5 mg
- Fat: 122.9 g
- Saturated Fat: 47.1 g
- Unsaturated Fat: 45.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 32.2 g
- Fiber: 6.5 g
- Protein: 41.2 g
- Cholesterol: 205.9 mg
Ingredients
For the Ragu:
- 3 pounds boneless short ribs, pat dry and seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 3 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 (28-ounce) can whole San Marzano tomatoes, with juice
- 2 cups red wine
- 2 cups water
- 6 sprigs fresh parsley
- Salt and pepper, to taste
For the Parmesan Mashed Potatoes:
- 3 Yukon gold potatoes, peeled and quartered
- ¼ cup unsalted butter
- ¼ cup sour cream
- ¾ cup parmesan cheese, grated
- Salt and pepper, to taste
- 3 tablespoons chopped parsley (optional garnish)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Short ribs | Choose well-marbled ribs for tenderness and deep flavor. |
| Red wine | A dry red wine like Cabernet or Merlot gives the sauce body and richness. |
| Tomatoes | Use San Marzano for sweetness and depth of flavor. |
| Flour | Helps the sauce thicken beautifully after simmering. |
| Potatoes | Yukon golds create a creamy, buttery mash that complements the ragu perfectly. |
| Parmesan | Use freshly grated cheese for the best melt and flavor. |
Step-by-Step Instructions
- Preheat the oven to 350°F.
- Brown the short ribs: Heat vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until golden brown. Work in batches if needed. Remove ribs and set aside.
- Sauté the vegetables: Reduce heat to medium, then add carrots, celery, and onion. Cook for about 10 minutes until softened. Add garlic and cook for 2 more minutes.
- Add tomato paste and flour: Stir tomato paste into the vegetables until coated, then sprinkle with flour and stir again. Let it cook for another 2–3 minutes to build flavor.
- Deglaze with wine: Pour in red wine and bring to a simmer. Scrape up any brown bits from the bottom of the pot.
- Add tomatoes and water: Pour in the canned tomatoes and their juice, then add 2 cups of water. Break up the tomatoes with a spoon. Season lightly with salt and pepper.
- Return ribs to pot: Nestle short ribs back into the sauce. Add parsley sprigs. Make sure the meat is mostly covered with liquid.
- Braise in the oven: Cover and transfer the pot to the oven. Cook for 2–3 hours, until the meat is fork-tender and easily shredded.
- Reduce the sauce: Once tender, remove ribs and strain the sauce into another pot, pressing solids to extract liquid. Simmer sauce over medium-high heat for about 30 minutes to thicken, skimming any fat.
- Shred the beef and return it to the sauce, stirring until combined.
- Make the mashed potatoes: Boil potatoes until tender, then mash with butter, sour cream, and parmesan. Season to taste.
- Assemble and serve: Spoon mashed potatoes onto plates, top generously with ragu, and garnish with chopped parsley.
Helpful Tips
- Brown the meat well for a rich base flavor before braising.
- Check the ribs after 2 hours; if they shred easily, they’re done.
- Use a wide pot so the ribs can sit mostly submerged in liquid.
- Serve leftovers the next day for an even deeper flavor.
Expert Tips for the Best Results
- Use the right wine: Choose one you’d enjoy drinking, since the flavor concentrates as it cooks.
- Don’t rush the simmer: Low and slow heat ensures tender beef and a velvety sauce.
- Skim the fat: Removing excess fat gives you a clean, rich sauce without greasiness.
- Mash potatoes while hot: This makes them smooth and creamy instead of gummy.
Recipe Variations
- Short Rib Ragu with Pasta: Toss the ragu with wide noodles like pappardelle for a traditional Italian twist.
- Garlic Herb Version: Add rosemary and thyme to the braising liquid for an aromatic layer.
- Mushroom Ragu: Add sautéed mushrooms to the sauce for an earthy flavor.
- Wine-Free Option: Replace wine with beef broth for a non-alcoholic version that’s just as rich.
If cozy comfort food is your love language, you have to try my Shredded Chicken and Gravy Over Mashed Potatoes. It’s a simple, heartwarming recipe made with tender chicken, creamy mashed potatoes, and rich homemade gravy—the perfect weeknight dinner that tastes like a warm hug.
Make Ahead & Freezer Tips
Make the ragu one day ahead for even better flavor. Cool completely, refrigerate, and reheat gently before serving. It freezes beautifully for up to 3 months. Store mashed potatoes separately and make fresh when serving for best texture.
Serving Suggestions
Serve this ragu in shallow bowls over a mound of creamy mashed potatoes. Top with extra parmesan, a drizzle of olive oil, and a sprinkle of parsley. Add a green salad or crusty bread on the side to soak up every bit of the sauce.
Pairing Ideas
A glass of red wine like Chianti or Cabernet Sauvignon pairs beautifully with the richness of the beef. For sides, try roasted Brussels sprouts, sautéed spinach, or a crisp arugula salad.
Storage and Reheating Tips
Store ragu in airtight containers for up to 4 days in the fridge. Reheat slowly on the stove over medium heat, stirring occasionally. Mashed potatoes can be warmed in the microwave with a splash of milk to restore creaminess.
Frequently Asked Questions (FAQs)
Can I use bone-in short ribs?
Yes, just add an extra 30 minutes of cook time and remove the bones before shredding.
Can I make this in a slow cooker?
Absolutely. Sear the ribs first, then transfer everything to your slow cooker and cook on low for 8 hours.
What can I use instead of wine?
Use beef broth or stock with a tablespoon of balsamic vinegar for similar depth.
Can I serve this with pasta instead of potatoes?
Yes, it’s delicious with pappardelle or rigatoni.
How do I thicken the sauce more?
Let it simmer uncovered a little longer, or stir in a teaspoon of tomato paste.
Is this freezer-friendly?
Yes, the ragu freezes perfectly for up to 3 months. Just thaw overnight and reheat gently.
What’s the best way to serve leftovers?
Warm ragu over polenta or toast for a cozy lunch the next day.
Nutrition Information
| Serving Size | 1/6 of recipe |
|---|---|
| Calories | 1210 |
| Protein | 41.2 g |
| Carbohydrates | 32.2 g |
| Fat | 122.9 g |
| Fiber | 6.5 g |
| Sugar | 7.8 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Short Rib Ragu with Parmesan Mashed Potatoes is the definition of comfort. Slow-braised short ribs, rich red wine sauce, and creamy mashed potatoes come together in one unforgettable dish. Perfect for a family dinner or cozy Sunday night meal, it’s the kind of recipe that feels like home in every bite.
