Braised Short Ribs a Hearty Recipe for Autumn
Beef · Main Course · Martine Bertin-Peterson · Provencal Recipes · TasteOne of the beautiful things about Provence is the changing seasons. In the autumn, the sun takes longer to get out of bed and break through the sometimes dense low-level fog. Once the extreme fire risk has lifted, in late September, the farmers are allowed once again to light bonfires. The morning air fills with a light hint of sweet smoke from clippings and dead branches. Evening falls suddenly and early, encourages you to set the table for a warm, hearty meal like this for braised short ribs.
Braised Short Ribs
This dish will delight your guests. It is also a great weekend meal, as it can (and should) be made in advance and reheated.
Equipment
- Dutch oven (9-quart) or casserole
Ingredients
- 6 large boneless beef chuck ribs (well-marbled) or 8 meaty bone-in beef short ribs
- 3 tbsp canola oil
- 1 large onion thinly sliced
- 3 carrots peeled and cut in thirds
- 1 cup red wine good quality, dry
- 3 large garlic cloves peeled and crushed
- 8 oz crushed tomatoes
- 1 tbsp thyme chopped
- 1 tbsp oregano chopped
- 1 tbsp rosemary chopped
- 2 bay leaves
- 1/4 cup flat-leaf (Italian) parsley chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 325ºF.
- Pat the ribs very dry and season with salt and pepper on both sides.
- In a large skillet, heat the 3 tablespoons of oil until shimmering.
- Working in batches, add the ribs to the skillet, being careful not to crowd them.
- Brown the beef on all sides over medium-high heat for a good sear.
- As they are seared, remove the ribs with a slotted spoon and place them in a single layer in a large oven-proof casserole or Dutch Oven.
- Saute the onion slices in the skillet until they start to brown.
- Add the sauteed onions, carrots and bay leaves to the beef ribs.
- Add the garlic cloves, crushed tomatoes and wine to the pan.
- Bring to a boil, scraping the bits from the bottom of the skillet.
- Pour the heated liquid into the casserole, you should have enough liquid to cover the ribs halfway up.
- Sprinkle with herbs and parsley.
- Cover the casserole tightly with aluminum foil and place in a pre-heated oven for 3 hours.
- Allow the ribs to cool in the casserole and refrigerate overnight.
- 1 hour before serving, preheat the oven to 325ºF. Remove the casserole from the refrigerator and skim the hardened fat from the ribs.
- Reheat the ribs for 1 hour.
- Serve over pureed potatoes and sprinkle with fresh chopped parsley.
Notes
This dish is best made a day ahead so the flavours can "get to know each other."
Tried this recipe?Let us know how it was!
Recipes for Great Side Dishes
Potato and Onion Rostis with Grilled Asparagus and Beet Puree
Leave yourself enough time to prepare each step of this recipe. However, it is not complicated, and the end result is delicious.
Check out this recipe
Sautéed Potatoes, Peppers, and Onions
Potatoes are a popular vegetable that are prepared as additions to meals all over the world. Fun fact: did you know potatoes were believed to be banned in France from 1748 to 1772, as they were thought to be poisonous and even cause leprosy! Fortunately, potatoes are a hearty vegetable packed full of nutrients and minerals, so feel free to enjoy them as much as you'd like.
Check out this recipeRosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
A Spicy Twist on Daube à la Provençal
September 9, 2016
Daube - Provence's answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.…
Making The four-day daube de boeuf a recipe variation
January 23, 2015
January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just Explore this Post Recipes for Daube Provencal…
Recipe for a Classic Pot au Feu for Cold Weather Days in Provence
September 17, 2014
The pot-au-feu is a very traditional Provençal dish. Pot-au-Feu is translated to “pot on the fire,” essentially a French stew. Typically, it is made with beef, although it can also be made with pork. Many countries have a variation on pot-au-feu, as it generally is a way to use low-cost (less desirable) cuts of meat. …
A Beef Casserole from Nice les Alouettes sans Tête
January 30, 2023
There is little debate that most things sound better in French than in English, and this dish, les Alouettes sans tête (English: “larks without heads”), is one clear example. In this old Niçoise recipe, thin slices of beef are stuffed with a mixture and slow-cooked in a tomato-based sauce. Like most stews, this casserole is …
2 Comments
Lovely recipe – now if it would just cool down here! Saving it for cooler weather. Merci, Martine!
Thanks David it’s a good winter recipe for the dessert.