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Braised Short Ribs with Pureed Vegetables
Braised Short Ribs with Pureed Vegetables
(Costolette Brasate con Purea di Verdure)
 
 
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 and 1/2 pounds beef short ribs, well trimmed
1/2 extra virgin olive oil
4 cups chicken broth, divided

4 tablespoons extra-virgin olive oil, plus additional for potatoes
2 cups chopped onion
1 and 1/2 cups finely chopped carrots
1 and 1/2 cups finely chopped celery
1/4 cup tomato paste
1 750-ml bottle red wine
6 large white-skinned potatoes

Directions:

Grind first 5 ingredients in spice mill.

Sprinkle beef with additional pepper and 3 and 1/2 teaspoons herb-salt mixture.

Heat 1/2 cup olive 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 olive 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 the 4 tablespoons olive oil in same pot over medium-high heat.

Add onion, carrots, and celery; saute until beginning to brown, about 12 minutes.

Add tomato paste and saute 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.

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. Makes 6 servings.

That's it!
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