Luxurious Braised Short Rib Ragu with Parmesan Mashed Potatoes
Tender slow-cooked short ribs in wine-tomato sauce atop creamy Parmesan mashed potatoes. A comforting, impressive dish perfect for special occasions.
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Cooking tools:
- Dutch oven
- Pot
- Tongs
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Ladle
- Oven
- Stove
- Saucepan
- Potato masher
- Colander
- Peeler
- Grater
- Spoon
- Mixing bowl
- Spatula
- Airtight container
- Plate
- Serving platter
- Kitchen towel
- Whisk
Ingredients
- 3 pounds boneless short ribs, patted dry and seasoned 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 with juice
- 2 cups red wine
- 2 cups water
- 6 sprigs fresh parsley
- Salt
- pepper
- 3 Yukon gold potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- 3/4 cup Parmesan cheese, freshly grated
- 3 tablespoons fresh parsley, chopped (for garnish)
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