Short Ribs Provencal

Name: Short Ribs Provencal
Prep time: 10 h
Cook time: 3 h
Total time: 13 h
Yield: 6-8 serving(s)
Ingredients: 6 tablespoons extra virgin olive oil; 2 cups dry red wine; 2 onions, in 1-inch chunks; 3 carrots, peeled, in 2-inch lengths; 4 garlic cloves, crushed; 6 sprigs fresh thyme; 1 blood oranges or 1 regular juice orange; salt & fresh ground pepper; 4 lbs beef short ribs, in 2-inch chunks; 1 teaspoon dried herbes de provence; 1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste

Submitted by enigmused

"Another recipe I'm dying to try. From NYT."

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Ready In:: 13hrs
Ingredients:: 11
Serves:: 6-8

ingredients

6 tablespoons extra virgin olive oil
2 cups dry red wine
2 onions, in 1-inch chunks
3 carrots, peeled, in 2-inch lengths
4 garlic cloves, crushed
6 sprigs fresh thyme
1 blood oranges or 1 regular juice orange
salt & fresh ground pepper
4 lbs beef short ribs, in 2-inch chunks
1 teaspoon dried herbes de provence
1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste

directions

In a large bowl, combine 4 tablespoons olive oil, the wine, onions, carrots, garlic and thyme. Use a vegetable peeler to cut 3 3-inch strips of orange peel and add them, along with juice of orange. Season with salt and pepper. Add short ribs, cover and refrigerate overnight.
The next day, remove meat from marinade and pat dry on paper towels. Strain marinade into a large measuring cup. Reserve vegetables.
Heat remaining oil in a 4-quart casserole. Add meat, a few pieces at a time, and lightly brown. Remove to a bowl.
Add reserved onions and garlic to casserole, lower heat and cook until starting to brown. Add herbes de Provence. Return meat to casserole with reserved thyme, carrots and orange peel. Pour in 11/4 cups marinade. Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours. Moisten with more marinade if needed.
Skim excess fat from surface, check seasoning, stir in tomato pesto or paste and serve from casserole.

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Reviews

So good. So tender. So easy, too. The absence of reviews suggests that not too many have tried it. If you haven't, put it on your menu ASAP. You will be glad. We used a 3-pound chuck roast (my wife doesn't like short ribs), cut into 2-inch cubes. More than enough for two, with enough leftovers for another meal. Next time I'll try to follow the advice to make it a day or two in advance, but I can't imagine anything making this much better. It did take a lot more than 15 minutes to cook the carrots, but that was no problem. I just left them in the pot while reducing the sauce.

JGsped

RECIPE SUBMITTED BY

enigmused

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

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