PROVENçAL SHORT RIBS WITH OLIVES AND HERBS

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Provençal Short Ribs with Olives and Herbs image

Provided by Melissa Roberts

Categories     Beef     Herb     Olive     Tomato     Braise     Hanukkah     Dinner     Meat     Beef Rib     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 21

1/3 cup all-purpose flour
Salt
Freshly ground black pepper
5 pounds short ribs (not cross-cut flanken)
4 tablespoons olive oil, divided
2 medium red onions, cut into 1-inch pieces
2 carrots, cut into 1/2-inch pieces
1 celery rib, cut into 1/2-inch pieces
3 large garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux
2 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes in juice
3/4 cup balsamic vinegar
2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
1 navel orange
Accompaniments:
Polenta, noodles, or potatoes
Special Equipment
A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, see Cooks' Notes)

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.

M Anwaar
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I'm not a big fan of short ribs, but I loved this dish. The sauce is so flavorful and the ribs are fall-off-the-bone tender.


Dipto Sorma
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This dish is perfect for a cold winter night. The rich sauce and tender ribs are so comforting.


Tonyray Kilsby
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I've made this dish several times and it's always a hit. It's a great recipe for a potluck or a party.


Hailey Garcia
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This recipe is a bit too complicated for me. I prefer simpler dishes that don't require a lot of ingredients or steps.


Omeokachie Barry
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I made this dish for my in-laws and they loved it! They said it was the best short ribs they've ever had.


George Slater
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This recipe is a bit pricey, but it's worth it for a special occasion. The short ribs are so tender and flavorful.


Mohamad Khan
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I love the combination of flavors in this dish. The olives, herbs, and red wine work perfectly together.


Swapan Sarker
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This dish is perfect for a weeknight meal. It's easy to make and it's always a hit with my family.


Md Almgir
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I'm not sure what I did wrong, but my ribs were dry and tough. I'll try again with a different recipe.


Adebisi Babe
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This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dish.


Widad Tommis
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I'm not a big fan of olives, but I loved them in this dish. They added a nice briny flavor.


Dauda Hamzat
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This dish is perfect for a special occasion. It's elegant and impressive.


Dekeba “Deriba” Adugna
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The sauce was a bit too salty for my taste. I'll reduce the amount of salt next time.


Tihera Pommells
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I substituted chicken thighs for the short ribs and it was still delicious. This recipe is very versatile.


April Paulick
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I followed the recipe exactly and the dish turned out perfectly. I highly recommend it!


saige point
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This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.


Isaac Debela
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I made this for a dinner party and it was a huge hit! Everyone loved it.


Juthy Rani
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The ribs were a bit tough, but the sauce was amazing. I'll try it again with a different cut of meat.


Wolftghost
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This dish was absolutely delicious! The short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.