Braised Short Ribs a Hearty Recipe for Autumn
One of the beautiful things about Provence is the changing seasons. In autumn months, the sun takes a longer time 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 encouraging you to set the table for a warm, hearty meal like this one for braised short ribs.
Braised Short Ribs
This is a dish that your guests will love. It is a great weekend meal, as it can (and should) be made in advance and reheated.
Ingredients
- 6 large Boneless Beef Chuck Ribs (well-marbled) or 8 meaty bone-in beef short ribs
- 3 tablespoons Canola Oil
- 1 large Onion thinly sliced
- 3 Carrots peeled and cut in thirds
- 1 cup Dry Red Wine good quality
- 3 large Garlic Cloves peeled and crushed
- 8 oz crushed tomatoes
- 1 tablespoons Thyme chopped
- 1 tablespoons Oregano chopped
- 1 tablespoons rosemary chopped
- 2 Bay Leaves
- 1/4 cup Flat leaf parsley chopped
- to taste Salt and Pepper
Instructions
- Pre-heat the oven to 325 degrees.
- 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, you want to get 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 baking dish.
- 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 pre-heated oven for 3 hours.
- Allow the ribs to cool in the casserole and refrigerate overnight.
- 1 hour before serving, pre-heat the oven to 325 degrees. Remove the casserole from the refrigerator and skim the hardened fat from the ribs.
- Re-heat the ribs for 1 hour.
- Serve over pureed potatoes, 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!
Related Posts
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.