Short Rib Ragu with Parmesan Mashed Potatoes
Indulge in tender short ribs in a rich ragu paired with creamy Parmesan mashed potatoes for a comforting dinner experience that's both hearty and elegant.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Tongs
- Wooden spoon
- Pot
- Colander
- Fork
- Measuring cup
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Ladle
- Grater
- Plate
- Kitchen towel
- Potato masher
- Paring knife
- Peeler
- Spoon
- Saucepan
- Skillet
- Serving platter
- Serving bowl
Ingredients
- 3 lbs bone-in short ribs
- Salt
- pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 lbs potatoes, peeled and quartered
- 4 tablespoons butter
- 1/2 cup milk or cream
- 1 cup grated Parmesan cheese
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