Unusual recipes

Braised Short Ribs with Red Wine and Pureed Vegetables

Braised Short Ribs with Red Wine and Pureed Vegetables


  • 5 whole black peppercorns
  • 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
  • 4 cups low-salt chicken broth, divided
  • 4 tablespoons extra-virgin olive oil, plus additional for potatoes
  • 1 1/2 cups finely chopped carrots
  • 1 1/2 cups finely chopped celery
  • 1 750-ml bottle red wine from Campania (Aglianico or Taurasi)*
  • 6 large white-skinned potatoes

Recipe Preparation

  • Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.

  • Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.

  • Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.

  • Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.

Recipe by Antonio Pisaniello,Reviews Section

Watch the video: Braised Beef Short Ribs (August 2021).