Ingredients
- 3-4 pounds beef short ribs
- 2 tablespoons vegetable oil
- 3 carrots, diced
- 2 stalks 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
Recipe Description
This slow-cooked short rib ragu is a great weekend cooking project and is well-worth the time investment! Tender short ribs are slow-cooked in a tomato and red wine sauce and served with creamy Parmesan mashed potatoes. It’s rich, hearty and so delicious – serve it with a glass of red wine and a crisp green salad on the side. It’s comfort food at it’s best!
Click here to view Full Recipe Directions
