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Braised Short Ribs with Red Wine and Pureed Vegetables


Braised Short Ribs with Red Wine and Pureed Vegetables Recipe

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
Directions:
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Rank

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