Greg DuPree
4 servings

How to Make It

Step 1

Stir together broth, tomato paste, parsley stems, 1 teaspoon salt, and pepper in a 6-quart slow cooker. Add short ribs, onions, carrots, and 2 cloves garlic; nest ribs into vegetables. Cover and cook on high until meat is very tender, 5 to 6 hours. Reduce to warm and remove lid.

Step 2

Meanwhile, place potatoes, rosemary, remaining 2 cloves garlic, and 2 tablespoons salt in a stockpot; add water to cover. Bring to a boil over high. Reduce heat to medium-low and simmer until potatoes are very tender, about 15 minutes. Remove from heat. Remove rosemary and garlic, then drain.

Step 3

Reserving cooking liquid, remove short ribs and vegetables from slow cooker. Skim fat from liquid, then transfer to a blender; add remaining ¼ teaspoon salt. With center piece of blender lid removed, secure lid on blender. Place a clean dish towel over lid opening. Puree on medium-high until smooth.

Step 4

Serve potatoes and short ribs with vegetables and sauce. Garnish with parsley leaves and pepper.

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