Warm Short Rib Ragu and Creamy Parmesan Potatoes
Melt-in-your-mouth short ribs slow-cooked in a deep, savory sauce and spooned over fluffy parmesan-tossed potatoes. It's a meal that'll make you feel right at home.
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Cooking tools:
- Dutch oven
- Potato masher
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Saucepan
- Plate
- Serving bowl
- Mixing bowl
- Fork
- Wooden spoon
- Spoon
- Ladle
- Colander
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- Salt
- ground black pepper
- 6 fresh parsley sprigs
- 480 ml extra water (if needed), plus 480 ml regular water
- 1 can (795 g) whole San Marzano tomatoes with their juice
- 8 g plain flour
- 30 g tomato paste
- 3 garlic cloves, minced finely
- 1 diced onion
- 2 diced celery stalks
- 3 diced carrots
- 30 ml vegetable oil
- 1 3/8 kg boneless short ribs, dry and sprinkled with salt and pepper
- 480 ml dry red wine
- 3 tablespoons chopped parsley (optional as garnish)
- Salt and pepper, however much you like
- 75 g parmesan, grated well
- 60 g sour cream
- 60 g unsalted butter
- 3 Yukon Gold potatoes, peeled and cut into quarters
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