Short Ribs Provençal Recipes

SHORT RIBS PROVENCALE

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.

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.

SHORT RIBS PROVENçALE WITH 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 STEW PROVENCAL

Steps:

• Heat the oil in a large (at least 4-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.
• Pour off all the fat from the pot leaving just the coating of fat along the bottom. 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 if needed to barely reach the top of the ribs and bring to a boil over high heat.
• Cover tightly, and simmer, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 1 hour. Remove pot from heat. Drain or ladle the gravy (sauce) into a zip lock bag and the oil will sit on the top. Pinch off a tiny cut in the corner of the bag and drain the gravy back into the pot discarding the fat/oil. Add baby carrots, potato, and mushrooms and simmer for another 25 minutes or until potatoes are tender adding more wine (or water) if needed to cover meat and vegetables.
• 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. Remove the meat off the bones and cut into small pieces returning the beef back to the pot. Bring to a boil over high heat without cover and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Season the sauce with salt and pepper if needed.
• Serve hot with buttermilk biscuits or soft warm dinner rolls.

SHORT RIBS PROVENçAL

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.