Eat For Eight Bucks: Short Ribs Provencal Recipe
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Category
Braising and Stewing
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon olive oil
1 pound short ribs, cut into 2 pieces
1 medium yellow onion, diced
1 medium carrot, peeled and diced
2 cloves garlic, minced
½ teaspoon herbs de Provence
3/4 cup red wine
1 cup beef stock
½ cup diced tomatoes
½ teaspoon kosher salt
1 bay leaf
¼ cup pitted Nicoise olives
1 tablespoon chopped fresh parsley
Directions
Position a rack in the center of oven and preheat to 300 degrees F. Heat olive oil in a medium Dutch oven or heavy-bottomed saucepan over high heat. Brown short ribs on all sides, about 2 minutes per side. Remove to plate. Reduce heat to medium. Add onions and carrots. Sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in herbs, red wine, stock, tomatoes, salt, and bay leaf and return heat to high. Bring to simmer, cover, and bake in oven about 2 1/2 hours, until very tender, turning short ribs over halfway through cooking. Remove pot from oven and spoon off excess fat from surface. Carefully remove short ribs to plate. Discard bay leaf and bring sauce to a boil over high heat. Reduce until liquids thicken and reduce by one third, about 8 minutes. Off heat, stir in olives and taste for seasoning. Return short ribs to pot and heat through. To serve, divide the short ribs between two plates, ladle sauce over top, garnish with parsley , and serve with crusty French bread.
