Short Ribs Provençale
Short Ribs Provençale
Prep Time
35 mins
Total Time
1 hr 20 mins
First published on the Woodruff Family Vineyard website
This rich dish needs only a salad, buttermilk mashed potatoes and a bottle of pinot noir from Alfaro Family Vineyards, Windy Oaks or Big Basin. Use meaty short ribs about 3” long, one or more per person. We find that 2-3 ribs per couple is more than enough. This dish reheats well and makes great left over’s. Enjoy!
Course:
Main Course
Cuisine:
French
Servings: 4
Ingredients
- 2 Tbsp or more olive oil
- 4-6 beefy short ribs
- 1 large onion finely chopped
- 1-3 carrots, finely chopped
- 1 celery stalk, finely chopped
- 12 whole garlic cloves, peeled
- 2 tbsp all purpose flour
- 1 tbsp dried herbes de Provence
- 2 cups or more pinot noir (use Santa Cruz Mountain appellation)
- 2-1/2 cups beef broth
- 1 14-1/2 ounce diced tomatoes with juice (use home canned if possible)
- 1 bay leaf
- water if needed
- 5-6 organic carrots cut in chunks the size you like
- ½ cup Kalamata olives pitted
- 3 tbsp or more Parsley
Instructions
-
Preheat oven to 325 degrees. Heat oil in a large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper and brown in pot. Remove ribs.
-
Add onion, chopped carrot and celery and sauté over medium until vegetables are soft.
-
Add garlic, flour and herbes de Provence, stir.
-
Add wine and 2 cups broth; bring to boil scraping up browned bits.
-
Add tomatoes and bay leaf. Return ribs and accumulated juices to pot. Add more wine, beef broth or water to cover ribs. Bring to a boil.
-
Cover the pot tightly and bake until very tender, approximately 2 to 2-1/2 hours. Add remaining ½ cup broth, chopped carrots and olives. Ensure veggies are submerged. Cover, return to oven and bake until carrots are tender, about 15 minutes. Discard bay leaf. Transfer to platter. Thicken sauce if necessary. -
To serve pour sauce over ribs and sprinkle with chopped parsley.
Beef Broth
Sear Ribs
