PROVENçAL BRAISED SHORT RIBS
Olives, garlic, and rosemary bring the flavors of southern France to these tender short ribs. Customize your own braised short ribs with the Recipe Maker.
Provided by Susie Middleton
Categories Main Course
Yield six.
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan. Add the remaining 1 Tbs. oil, leeks, carrots, and celery to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the olives, garlic, tomato paste, bay leaves, and rosemary, and cook, stirring, until well distributed and fragrant, about 1 minute. Pour the brandy into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute. Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the red wine and chicken broth and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.) Season to taste with salt and pepper. Serve the ribs with the sauce spooned over, sprinkled with chopped basil.
Nutrition Facts : ServingSize six., Calories 500 kcal, Fat 240 kcal, SaturatedFat 9 g, TransFat 27 g, Carbohydrate 7 g, Fiber 1 g, Protein 35 g, Cholesterol 80 mg, Sodium 750 mg, UnsaturatedFat 16 g
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
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
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.
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.
SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
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.
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- 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.
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