Cozy Short Rib Ragu with Parmesan Mash

If you’re craving true comfort with a touch of rustic Italian elegance, this Short Rib Ragu with Parmesan Mashed Potatoes is about to become your new go-to — and it just happens to clock in at 650 calories per serving! This dish wraps tender, slow-cooked short ribs in a lush tomato and wine sauce, served alongside mountains of impossibly creamy, cheesy mashed potatoes. The hearty flavors and pillowy textures make every bite feel like a warm hug, and whether it’s a special occasion or a chilly Sunday feast, nothing says “you deserve this” quite like the 650 experience.

Ingredients You’ll Need

Despite the depth of flavor and color, you don’t need a ton of complex ingredients to create Short Rib Ragu with Parmesan Mashed Potatoes. Each component plays a starring role, from the fall-apart beef to the silkiness of the potatoes. Gather these kitchen staples and prepare for pure magic in every forkful!

• Beef Short Ribs (2 pounds): These are the heart of the ragu—choose well-marbled ribs for the richest, most succulent results.
• Olive Oil (1 tablespoon): Searing in olive oil adds savory depth and a golden crust to your ribs.
• Onion (1 medium, diced): The aromatic backbone of the sauce, infusing it with natural sweetness.
• Carrots (2, diced): Add sweetness and a touch of color to balance the savory tomato and beef flavors.
• Celery (2 stalks, diced): Classic for robust, earthy undertones that round out the ragu base.
• Garlic (4 cloves, minced): Essential for punchy, mouthwatering aroma and flavor.
• Crushed Tomatoes (1 can, 14.5 ounces): This brings richness and a gentle acidity to marry all the flavors together.
• Beef Broth (1 cup): Intensifies the beefy notes while keeping the sauce lush and comforting.
• Red Wine (1 cup): Deepens the sauce with complexity (swap for more broth if needed!)
• Dried Oregano (2 teaspoons): Lends an herby, Italian flair that makes the sauce pop.
• Dried Thyme (1 teaspoon): For subtle earthiness woven through every bite.
• Salt and Pepper (to taste): Don’t skimp—these are crucial for bringing all those complex flavors to life.
• Bay Leaves (2): Gently aromatic, they infuse the sauce as it simmers to perfection.
• Pasta (1 pound, pappardelle or fettuccine): Wide ribbons cradle the ragu beautifully, catching every drop of sauce.
• Yukon Gold Potatoes (2 pounds, peeled and cubed): These make the creamiest, most flavorful mash imaginable.
• Unsalted Butter (4 tablespoons): For decadence and a melt-in-the-mouth finish.
• Heavy Cream (1/2 cup): Adds lusciousness and smooth texture to the potatoes.
• Grated Parmesan Cheese (1/2 cup): Salty, nutty, and the final touch that makes the mash irresistible.
• Salt and Pepper (to taste): Properly seasoned potatoes are absolute game-changers.

How to Make 650

Step 1: Sear the Short Ribs

Get your Dutch oven or big pot hot and swirl in a drizzle of olive oil. Season the short ribs generously with salt and pepper, then brown them thoroughly on all sides. This first big burst of flavor is the cornerstone of 650—and it’s so worth the few extra minutes! Set aside once they’re golden and aromatic.

Step 2: Build the Aromatic Base

In the same pot, toss in diced onion, carrots, and celery. Let them soften for about five minutes, stirring to scrape up any browned bits—that’s pure flavor! Add the minced garlic and cook for a minute longer until everything is beautifully fragrant.

Step 3: Deglaze and Start the Sauce

Pour in the red wine, scraping up every last flavor-packed bit from the bottom of the pot. Let the wine simmer down for two or three minutes, so the alcohol cooks off and the sauce gets a bit more velvety.

Step 4: Simmer Low and Slow

Tip in the crushed tomatoes and beef broth, then sprinkle in oregano, thyme, and add the bay leaves. Nestle the browned short ribs back into the pot. Bring everything to a gentle boil, then drop the heat low, cover, and let it all simmer for 2 to 3 hours. The kitchen will smell heavenly while the meat relaxes into fork-tender bliss!

Step 5: Make the Parmesan Mashed Potatoes

While the ragu bubbles away, cook the Yukon Gold potato cubes in salted simmering water until wonderfully tender—about 15 to 20 minutes. Drain, return to the pot, then toss in butter, heavy cream, and a generous handful of Parmesan. Mash to creamy perfection and season to your taste.

Step 6: Finish the Ragu

Once the short ribs are impossibly tender, lift them from the sauce, shred the meat, and discard the bones. Return the glorious shreds to the pot and stir to combine—this is the heart of the legendary 650.

Step 7: Cook the Pasta and Serve

Prepare your pasta according to its package instructions. Drain well, then toss directly in the ragu so those silky, wide noodles catch every bit of sauce. Plate up hearty scoops of pasta and ragu, nestling a cloud of Parmesan mashed potatoes on the side, and get ready to savor every spoonful of this 650 masterpiece!

How to Serve 650

Garnishes

For the perfect, Italian-inspired 650 presentation, shower everything with more freshly grated Parmesan and a handful of chopped parsley right before serving. For even more shine, a drizzle of good olive oil or a sprinkle of black pepper delivers a final, mouthwatering kick.

Side Dishes

Keep it classic and simple—think a crisp green salad tossed with lemony vinaigrette or a bowl of garlicky roasted broccolini to balance the richness of 650. Warm, crusty bread is absolutely welcome, especially to mop up any leftover sauce!

Creative Ways to Present

Impress your guests by serving 650 in shallow pasta bowls with the mashed potatoes piped or spooned alongside. You can also try layering the mashed potatoes on the bottom, then the pasta and ragu on top, for a gorgeous “deconstructed shepherd’s pie” vibe. Small cast-iron skillets make a great rustic touch for individual servings, too.

Make Ahead and Storage

Storing Leftovers

Leftover 650 keeps beautifully! Cool everything to room temperature, then store the ragu and mashed potatoes separately in airtight containers in the fridge. The flavors deepen and meld overnight, making those next-day leftovers something to look forward to.

Freezing

You can freeze portions of 650 for up to three months. Place cooled ragu and mashed potatoes in separate, airtight freezer-safe containers. Thaw overnight in the fridge—the robust flavors only improve as they sit and mingle!

Reheating

Warm the ragu gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed. Mashed potatoes can be reheated in the microwave or stovetop; just stir in a bit more cream or butter to restore their silky goodness. Pasta is best cooked fresh, but any leftover can be tossed into hot ragu to rewarm.

FAQs

Can I use boneless short ribs for the 650 recipe?

Absolutely! Boneless short ribs work just as well, though the bones do add a bit more richness as they simmer. If you go with boneless, reduce the simmering time by about 30 minutes and check for doneness.

Do I have to use red wine in the ragu?

Nope! If you prefer not to use wine, simply substitute with an equal amount of beef broth. Your 650 will still emerge hearty and delicious, just with a slightly lighter, beefier sauce.

Can I make 650 in the slow cooker?

Definitely—a slow cooker is a fantastic hands-off option. After searing the ribs and sautéing the veggies, transfer everything to your slow cooker and cook on low for 7 to 8 hours, until the meat is falling apart.

Which pasta shapes are best for 650?

Wide noodles like pappardelle, fettuccine, or tagliatelle are your best bets. Their shape lets them hold onto all that luscious sauce and short rib. But honestly, you can use your favorite pasta—650 loves them all!

Can I make 650 ahead for entertaining?

Absolutely! 650 is the perfect make-ahead meal. Both the ragu and the mashed potatoes actually taste even better after resting overnight, so you can prep everything the day before and simply reheat when guests arrive. Stress-free hospitality at its finest!

Final Thoughts

There’s no comfort quite like a plateful of 650—with its tender short ribs, velvety ragu, and swoon-worthy Parmesan mashed potatoes. Whether you’re cooking for family, friends, or just basking in a cozy night at home, this dish turns any meal into a memorable occasion. Give 650 a try and you might just find it becomes the highlight of your table for years to come!

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