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
Description
This Hearty Short Rib Dish Is Simple To Prepare But Rich With Classic Flavors.
Bon Appetit Magazine
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