Luxurious Braised Short Rib Ragu with Parmesan Mashed Potatoes

Luxurious Braised Short Rib Ragu with Parmesan Mashed Potatoes

tasteofcook.com

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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