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Short Ribs Provencale




Source of Recipe


January 2001 Bon Apetite






Recipe Introduction


This sensational dish is best when made with meaty short ribs that are three or four inches long. Serve with simple green salad and glasses of good Zinfandel.





List of Ingredients



• 2 Tbsp (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 Tbsp all purpose flour
  
• 1 Tbsp dried herbes de Provence (mixture of dried thyme, basil, savory, fennel seeds)
  
• 2 cups red Zinfandel
  
• 2 1/2 cups canned beef broth
  
• 1 - 14 1/2 oz can diced tomatoes in juice
  
• 1 bay leaf
  
• 1/2 cup water
  
• 
  
• 24 baby carrots, peeled
  
• 1/2 cup Nicois olives, pitted (brine cured black olives)
  
• 3 Tbsp chopped fresh parsley
  






Instructions



1. Heat oven to 325 degrees. Heat 2 Tbsp 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.
   
2. Pour off all but 2 Tbsp dripping from pot or add oil as necessary to measure 2 Tbsp. 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.
   
3. Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
   
4. Add remaining 1/2 cup broth, peeled baby carrots and olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350 degrees 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.