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Braised Short Ribs with Red Wine and Pureed Vegetables Recipe

Braised Short Ribs with Red Wine and Pureed Vegetables Recipe

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Braised Short Ribs with Red Wine and Pureed Vegetables

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Ingredients

Count

Nutrition

1721

Calories

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Ingredients:

Serving

5 whole black peppercorns
1 small bay leaf
2 tbsp coarse sea salt
2 tbsp fresh rosemary leaves
2 tbsp (packed) fresh sage leaves
4 1/2 lb beef short ribs, well trimmed
1/2 cup corn oil
4 cups low-salt chicken broth, divided
4 tbsp 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:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1721.26 Kcal (7207 kJ)
Calories from fat	1193.46 Kcal
		% Daily Value*
Total Fat	132.61g	204%
Cholesterol	260.5mg	87%
Sodium	3002.66mg	125%
Potassium	2590.81mg	55%
Total Carbs	73.41g	24%
Sugars	9.24g	37%
Dietary Fiber	10.43g	42%
Protein	64.69g	129%
Vitamin C	42.2mg	70%
Vitamin A	0.3mg	11%
Iron	10.9mg	60%
Calcium	104.1mg	10%

Amount Per 100 g
Calories	168.18 Kcal (704 kJ)
Calories from fat	116.61 Kcal
		% Daily Value*
Total Fat	12.96g	204%
Cholesterol	25.45mg	87%
Sodium	293.38mg	125%
Potassium	253.14mg	55%
Total Carbs	7.17g	24%
Sugars	0.9g	37%
Dietary Fiber	1.02g	42%
Protein	6.32g	129%
Vitamin C	4.1mg	70%
Iron	1.1mg	60%
Calcium	10.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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