Sirloin Tip Roast Provencal ~ oven and slowcooker


Sirloin Tip Roast for Pot Roast

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SHORT RIBS PROVENCAL – oven or slow cooker recipe

Serves 3-4

2 tablespoons (or more) olive oil (had Herbs de Provence EVOO on hand)
3 pounds meaty beef short ribs or sirloin tip roast (browned)
1/2 large onion, finely chopped
1 large 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
*optional 1 cup brandied mushrooms or Julia Child’s recipe for sautéed mushrooms
*optional 2-4 cups sautéed pearl onions also Julia Child’s recipe and try using the frozen onion, much easier than peeling
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 and mushrooms/recipes below
2 whole carrots halved and cut diagonally into 1-1/2 pieces or use baby carrots, as many as you like.  *Olives are optional

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 or roast 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. Roast 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 Mashed Potatoes.

Notes:”From Mastering the Art of French Cooking” Sautéed mushrooms and onions
Ingredients
*
* 2 tablespoons butter
* 1 tablespoon oil
* 1/2 lb fresh mushrooms ( sliced)
* 2 tablespoons minced shallots

Directions
1. Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
2. Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
3. Add the shallots and saute over moderate heat for 2 more minutes. Serve

Ingredients
*
* 1 lb white pearl onion, peeled ( may substitute frozen)
* 1 1/2 tablespoons butter, unsalted
* 1 1/2 tablespoons olive oil
* 1/2 cup unsalted beef stock, defatted
* salt & fresh ground pepper
* 1 bay leaf, preferably fresh
* 1 sprig thyme
* 2 sprigs parsley

Directions
1. If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
2. If you are using frozen pearl onions, make sure they are defrosted and drained.
3. Heat the butter and oil in a large skillet and add the onions to the skillet.
4. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
5. Pour in the stock, add the herbs, and cover.
6. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
7. Remove the herbs, season with salt and pepper to taste, and serve.

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