Slow-Cooked Short Rib Ragu

girlgonegourmet.com

Cherilyn Barringer

subheading: For the Ragu:

3 to 4 pounds short ribs, patted dry and well seasoned on both sides 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, including juice

2 cups red wine

2 cups water

6 sprigs fresh parsley

salt & pepper

subheading: For the Parmesan Mashed Potatoes:

3 yukon gold potatoes, peeled and cut into quarters

¼ cup butter

¼ cup sour cream

¾ cup parmesan cheese, grated

salt and pepper

3 tablespoons chopped parsley (optional for garnish)

Directions at girlgonegourmet.com

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