Best Short Ribs Provencale Recipes

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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 PROVENçALE WITH CRèME FRAîCHE MASHED POTATOES



Short Ribs Provençale with Crème Fraîche Mashed Potatoes image

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

2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence*
2 cups red Zinfandel
2 1/2 cups canned beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 bay leaf
1/2 cup (about) water
24 baby carrots, peeled
1/2 cup Niçois olives,** pitted
3 tablespoons chopped fresh parsley
Crème Fraîche Mashed Potatoes

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.

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 WITH CRèME FRAîCHE MASHED POTATOES



Short Ribs Provençale with Crème Fraîche Mashed Potatoes image

How to make Short Ribs Provençale with Crème Fraîche Mashed Potatoes

Provided by @MakeItYours

Number Of Ingredients 17

2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence*
2 cups red Zinfandel
2 1/2 cups canned beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 bay leaf
1/2 cup (about) water
24 baby carrots, peeled
1/2 cup Niçois olives,** pitted
3 tablespoons chopped fresh parsley
Crème Fraîche Mashed Potatoes

Steps:

  • Preheat oven to 325F. 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 Niois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350F 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 Crme Frache 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.

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