PROVENçAL SHORT RIBS WITH OLIVES AND HERBS
Steps:
- Heat oven to 350°F with rack in lower third.
- Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.
- Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
- Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.
- Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
- Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.
- Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.
- Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.
- Return meat to pot. Grate zest from orange over top just before serving.
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.
Provided by Scoutie
Categories Meat
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 1934.1, Fat 169.4, SaturatedFat 72.3, Cholesterol 344.7, Sodium 648.2, Carbohydrate 15.7, Fiber 3.1, Sugar 5.9, Protein 68.5
SHORT RIBS PROVENçAL
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 49 grams, Carbohydrate 11 grams, Fat 93 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 37 grams, Sodium 863 milligrams, Sugar 4 grams
BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
SHORT RIBS PROVENçALE WITH CRèME FRAîCHE MASHED POTATOES
Categories Milk/Cream Beef Potato Vegetable Bake Braise Valentine's Day Dinner Meat Beef Rib Carrot Fall Winter Anniversary Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with 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, and Niçois olives to pot; 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. Sprinkle with parsley. Serve with Crème Fraîche Mashed Potatoes
- A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
- ** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.
SLOW COOKER BRAISED PROVENCAL SHORT RIBS
You won't believe just how good these ribs really are. My family could have these ribs every week. They're great!
Provided by Chef at Large
Categories Stew
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
- Transfer to a slow cooker.
- Add remaining olive oil to the skillet and brown the ribs on both sides.
- Place the ribs in the slow cooker.
- Add the 1 can of plum tomatoes into the slow cooker.
- In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
- Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
- Discard the bay leaf.
- Serve with rice or mashed potatoes.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
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