Provençal Short Ribs with Olives and Herbs
Tender braised short ribs cooked with red wine, aromatic vegetables, and herbs in the style of Provence. The dish is enriched with kalamata olives and finished with fresh orange zest, creating a hearty and flavorful meal perfect for serving over polenta or potatoes.
Ingredients
- •⅓ cup all-purpose flour
- •1½ teaspoons Salt
- •½ teaspoons Freshly ground black pepper
- •5 pounds short ribs
- •4 tablespoons olive oil
- •2 medium red onions
- •2 whole carrots
- •1 rib celery
- •3 cloves garlic
- •2 tablespoons fresh rosemary
- •1 tablespoon fresh thyme
- •2 cups red wine
- •2 cups low-sodium chicken broth
- •1 can whole peeled tomatoes
- •¾ cup balsamic vinegar
- •⅔ cup kalamata olives
- •1 whole navel orange
- •1 serving Polenta, noodles, or potatoes
- •1 piece heavy pot
- •cooking note
Cooking Instructions
- 1.
Heat oven to 350°F with rack in lower third.
5 min
- 2.
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.
10 min
- 3.
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.
24 min
- 4.
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.
10 min
- 5.
Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
2 min
- 6.
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.
8 min
- 7.
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.
195 min
- 8.
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.
10 min
- 9.
Return meat to pot. Grate zest from orange over top just before serving.
5 min