Red meat is not bad for you. Now blue-green meat, that’s bad for you! ~Tommy Smothers
Freezer diving once again and a lovely package of short ribs resulted in a wonderful several hours of comforting aromas filling the house and to add sourdough rolls and garlic mashed potatoes smelled like comfort food on a cold day. The kind of wonderful aromas that drive your neighbor’s nuts if you have the exhaust fan on at all. A wonderful dish that is even better the second day, great for company, serve with a salad and good wine.
Don’t recall the first time that I made “Short Ribs Provencal”, but I have used bone-in ribs, boneless, roasted in a Dutch oven in a slow cooker, always with great results. A few changes along the way haven’t totally corrupted the original recipe, perhaps making it even tastier. For the most part I check seasonings the last 25 minutes of cooking when adding the mushrooms, carrots, and olives as the ribs were seasoned before browning, the olives are salty, and maybe the broth and tomatoes contain salt as well. Season with salt and pepper to your taste.
SHORT RIBS PROVENCAL
2 tablespoons (or more) olive oil (had Herbs de Provence EVOO on hand)
3 pounds meaty beef short ribs
1/2 large onion, finely chopped
1 medium carrot, peeled finely chopped
1 celery stalk, finely chopped
6 whole garlic cloves, peeled, leave whole
2-1/2 tablespoons all-purpose flour
1 tablespoon dried herbes de Provence, more after tasting last 25 minutes
1-1/2 cups Zinfandel wine or Cabernet Sauvignon with just a hint of oak
6 ounces red wine sauce (“More than Gourmet” classic demi-glace)
2 1/2 cups beef broth, or use 1 broth and one consommé
16 ounces canned pizza ready tomatoes in juice or diced tomatoes
1 cup brandied mushrooms
Salt and Pepper to taste
1 bay leaf
2 sprigs thyme
Chopped fresh parsley for garnish
Additions the last 25 minutes:
Sautéed pearl onions à la Julia
2 whole carrots halved and cut diagonally into 1-1/2 pieces or use baby carrots, as many as you like
Preheat oven to 325°F. Heat 2 tablespoons olive oil in heavy large ovenproof pot over medium-high heat. Season ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Transfer ribs to large bowl.
I had about 2-3 tablespoons drippings left from browning the ribs, if not add enough olive oil to pot to measure 2-3 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 broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices bay leaf and thyme sprigs. Return ribs and accumulated juices to pot. If necessary, add enough broth to pot to barely cover ribs. Bring to boil.
Cover pot and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 25 minutes. Add about 1/2 cup broth, peeled carrots, and olives to pot; submerge carrots in the broth. Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15-25 minutes. Remove bay leaf and thyme sprigs. Transfer short ribs and carrots to platter. Tent with foil to keep warm. My sauce was thick enough. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley. Serve with roasted garlic or creme fraiche mashed potatoes.