Provençal Short Ribs With Olives And Herbs Recipes

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PROVENçAL SHORT RIBS WITH OLIVES AND HERBS



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.

SHORT RIBS PROVENCALE



Short Ribs Provencale image

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

2 tablespoons olive oil
6 lbs boneless beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery, finely chopped
12 garlic cloves, peeled
2 tablespoons flour
1 tablespoon herbes de provence
2 cups red wine, Zinfandel
2 1/2 cups canned beef broth
1 (14 1/2 ounce) can diced tomatoes, in juice
1 bay leaf
1/2 cup water (about)
24 baby carrots, peeled
3 tablespoons fresh parsley, chopped

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 PROVENçALE



Short Ribs Provençale image

Provided by Rick Rodgers

Categories     Beef     Herb     Olive     Side     Braise     Dinner     Carrot     Potluck     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
6 pounds individual short ribs (not cross-cut flanken)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
12 garlic cloves, peeled
1 tablespoon herbes de Provence
2 tablespoons all-purpose flour
2 cups hearty red wine, such as Zinfandel or Shiraz
1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
One 14 1/2-ounce can diced tomatoes in juice, drained
1 bay leaf
8 ounces baby-cut carrots
1/2 cup Mediterranean black olives, such as Niçoise, pitted
3 tablespoons chopped fresh parsley for garnish

Steps:

  • 1. Position a rack in the center of the oven and preheat to 300°F.
  • 2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
  • 3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
  • 4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
  • 5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
  • 6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.

SHORT RIBS PROVENçAL



Short Ribs Provençal image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 11

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 cloves garlic, crushed
6 sprigs fresh thyme
1 blood orange, or regular juice orange
Salt and ground black pepper
4 pounds short ribs, in 2-inch chunks
1 teaspoon dried herbes de Provence
1 tablespoon tomato pesto or paste

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

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