Braised Short Ribs With Red Wine And Pureed Vegetables
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 small
Bay Leaf2 tbsps
Coarse Sea Salt2 tbsps
Rosemary Leaves (fresh)1 cup
Corn Oil2 cups
Onion (chopped)1.5 cups
Carrot (finely chopped)1.5 cups
Celery (finely chopped)1 cup
Tomato Paste6 large
Potatoes (white-skinned)Directions:
1
Cool slightly
2
Grind first 5 ingredients in spice mill
3
Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture
4
Heat 1/2 cup corn oil in heavy large pot over high heat
5
Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch
6
Using tongs, transfer beef to large bowl
7
Pour off oil from pot
8
Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits
9
Pour deglazed pan juices into small bowl
10
Heat 4 tablespoons olive oil in same pot over medium-high heat
11
Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes
12
Add tomato paste and sauté 2 minutes
13
Add deglazed pan juices and bring to simmer
14
Return beef and any accumulated juices to pot
15
Add wine and remaining 3 cups broth and bring to boil
16
Reduce heat to low
17
Season with pepper
18
Cover and cook until beef is very tender, stirring occasionally, about 2 hours
19
Using tongs, transfer beef to large bowl
20
Tilt pot and spoon off fat from surface of sauce
21
Working in batches, puree sauce with vegetables in blender until smooth; return to pot
22
Boil until reduced to 4 cups, about 15 minutes
23
Add beef and stir to heat through
24
DO AHEAD: Can be made 1 day ahead
25
Cool slightly
26
Refrigerate uncovered until cold, then cover and refrigerate
27
Bring to simmer before continuing
28
Cook potatoes in pot of boiling salted water until tender, about 25 minutes
29
Drain
30
Place 1 potato on each plate; press to mash slightly
31
Drizzle with extra-virgin olive oil
32
Top with beef
33
Spoon sauce around beef and potatoes and serve
34
Grind first 5 ingredients in spice mill
35
Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture
36
Heat 1/2 cup corn oil in heavy large pot over high heat
37
Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch
38
Using tongs, transfer beef to large bowl
39
Pour off oil from pot
40
Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits
41
Pour deglazed pan juices into small bowl
42
Heat 4 tablespoons olive oil in same pot over medium-high heat
43
Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes
44
Add tomato paste and sauté 2 minutes
45
Add deglazed pan juices and bring to simmer
46
Return beef and any accumulated juices to pot
47
Add wine and remaining 3 cups broth and bring to boil
48
Reduce heat to low
49
Season with pepper
50
Cover and cook until beef is very tender, stirring occasionally, about 2 hours
51
Using tongs, transfer beef to large bowl
52
Tilt pot and spoon off fat from surface of sauce
53
Working in batches, puree sauce with vegetables in blender until smooth; return to pot
54
Boil until reduced to 4 cups, about 15 minutes
55
Add beef and stir to heat through
56
DO AHEAD: Can be made 1 day ahead
57
Refrigerate uncovered until cold, then cover and refrigerate
58
Bring to simmer before continuing
59
Cook potatoes in pot of boiling salted water until tender, about 25 minutes
60
Drain
61
Place 1 potato on each plate; press to mash slightly
62
Drizzle with extra-virgin olive oil
63
Top with beef
64
Spoon sauce around beef and potatoes and serve