Braised Short Ribs a Hearty Recipe for Autumn
One 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!
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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.