Prep 10 hrs
Cook 3 hrs
Another recipe I'm dying to try. From NYT.
- 6 tablespoons extra virgin olive oil
- 2 cups dry red wine
- 2 onions, in 1-inch chunks
- 3 carrots, peeled, in 2-inch lengths
- 4 garlic cloves, crushed
- 6 sprigs fresh thyme
- 1 blood oranges or 1 regular juice orange
- salt & fresh ground pepper
- 4 lbs beef short ribs, in 2-inch chunks
- 1 teaspoon dried herbes de provence
- 1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste
- In a large bowl, combine 4 tablespoons olive oil, the wine, onions, carrots, garlic and thyme. Use a vegetable peeler to cut 3 3-inch strips of orange peel and add them, along with juice of orange. Season with salt and pepper. Add short ribs, cover and refrigerate overnight.
- The next day, remove meat from marinade and pat dry on paper towels. Strain marinade into a large measuring cup. Reserve vegetables.
- Heat remaining oil in a 4-quart casserole. Add meat, a few pieces at a time, and lightly brown. Remove to a bowl.
- Add reserved onions and garlic to casserole, lower heat and cook until starting to brown. Add herbes de Provence. Return meat to casserole with reserved thyme, carrots and orange peel. Pour in 11/4 cups marinade. Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours. Moisten with more marinade if needed.
- Skim excess fat from surface, check seasoning, stir in tomato pesto or paste and serve from casserole.
So good. So tender. So easy, too. The absence of reviews suggests that not too many have tried it. If you haven't, put it on your menu ASAP. You will be glad.<br/><br/>We used a 3-pound chuck roast (my wife doesn't like short ribs), cut into 2-inch cubes. More than enough for two, with enough leftovers for another meal.<br/><br/>Next time I'll try to follow the advice to make it a day or two in advance, but I can't imagine anything making this much better.<br/><br/>It did take a lot more than 15 minutes to cook the carrots, but that was no problem. I just left them in the pot while reducing the sauce.