Braised Short Ribs with Red Wine and Pureed Vegetables

Name: Braised Short Ribs with Red Wine and Pureed Vegetables
Yield: 6 Servings
Ingredients: 5 whole black peppercorns; 1 small bay leaf; 2 tablespoons coarse sea salt; 2 tablespoons fresh rosemary leaves; 2 tablespoons (packed) fresh sage leaves; 4 1/2 pounds beef short ribs, well trimmed; 1/2 cup corn oil; 4 cups low-salt chicken broth, divided; 4 tablespoons extra-virgin olive oil, plus additional for potatoes; 2 cups chopped onion; 1 1/2 cups finely chopped carrots; 1 1/2 cups finely chopped celery; 1/4 cup tomato paste; 1 750-ml bottle red wine from Campania (Aglianico or Taurasi)*; 6 large white-skinned potatoes

By Antonio PisanielloPhotography by Andrea Fazzari

August 31, 2006

Image may contain Food Dish Meal Pork and Plant

Recipe notes