Best Braised Short Ribs ProvenÇal Recipes
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.
BRAISED SHORT RIBS PROVENÇAL
Steps:
- Pat the ribs dry. In a medium bowl, mix some salt and pepper into the flour to season, and toss the ribs to lightly coat. Over medium-high heat, melt the butter in the bottom of a large oven-safe pot. Sear the ribs in the hot butter, letting each side brown for about a minute, until all four sides are browned. Pour the whole bottle of wine over the top of the browned ribs, and then add just enough filtered water to barely cover the ribs Toss in the onion quarters and the herbes de provence. Season with kosher salt and pepper to taste. Cover the pot tightly with a lid and cook at a simmer or lower for 3-4 hours, or place in a 350º oven, covered, for 3-4 hours.
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