Braised Short Ribs With Pureed Potatoes & Madeira Truffle Sauce

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1/4 cup vegetable oil

12 beef short ribs, bone-in

Salt and pepper to taste

1 onion, chopped

1 celery stalk, roughly chopped

1 carrot, roughly chopped

1 bottle (750 ml) ruby port

1 1/2 quarts veal stock

Potato Puree (see recipe)

Madeira Truffle Sauce (see recipe)

Fresh chervil sprigs for garnishing

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