Short Ribs Provencale

"Very simple to make, and absolutely delicious, everyone raves about it and always wants the recipe! I highly suggest to make 2 days ahead (or at least 1 day) as the flavors only get better with time, plus you may want to skim off the excess fat, so plan ahead. This also makes it perfect for a do-ahead dinner. I use half beef broth, half chicken broth for more depth. Any good red wine will do, the additional 1/2 cup of broth may not be necessary, use your judgement. Reducing the sauce down after removing the solids enriches the flavors, add a bit more salt and reduce for about 45 minutes before serving. I have also used a boneless chuck roast, cutting it up into approx. 12 to 14 large chunks. (the size of a short rib). This is less expensive and there is less fat, more meat, but we still like the short rib method! I also urge very strongly to serve with your favorite mashed potato recipe, the sauce is to die for! This is adapted from Bon Appetit, Jan. 2002."
 
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Ready In:
3hrs 25mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Preheat oven to 325°F.
  • Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. (You may need more oil if working in batches.) Sprinkle ribs generously with kosher salt and pepper.
  • Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
  • Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
  • Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
  • Add garlic, flour, and herbes de Provence; stir 1 minute.
  • Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
  • Add tomatoes with juices and bay leaf.
  • Return ribs and any accumulated juices to pot.
  • If necessary, add enough water to pot to barely cover ribs. Bring to boil.
  • Cover pot tightly and transfer to oven.
  • Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
  • (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
  • Add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
  • Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes.
  • Discard bay leaf.
  • Transfer short ribs and carrots to platter,tent with foil to keep warm.
  • If necessary, boil sauce to thicken slightly.
  • Season to taste with salt and pepper.
  • Pour sauce over short ribs and sprinkle with parsley.

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Reviews

  1. One of the best recipes I've found at this site (or any other, for that matter). We used cubed chuck roast and it was incredibly tender, incredibly tasty.<br/><br/>From lack of reviews, doesn't look like many have tried it. If you haven't, put it on your menu ASAP.
     
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RECIPE SUBMITTED BY

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
 
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