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."
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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.