The best thing about the fall / winter season is that we can move towards more hearty foods and wines. It’s the perfect time of year for long braises and roasts. And while the roast is taking its time in the oven, it’s pretty much mandatory to find a fireplace, some wine, and relax amongst friends.
Here is a recipe adapted from epicurious.com. Short Ribs Provençale is not only economical, it is virtually fool proof and the results are total WOW factor! Not only that, the leftovers are even more tasty the next day, and it can be easily transformed into a ragu with pasta or used as a pizza topping (just add cheese), or a sloppy baked sandwich.
Short Ribs Provençale
6 lbs beef short ribs (about 8-10 ribs)
1 large onion, finely chopped
3 med carrot, finely chopped
2 celery stalk, finely chopped
3 garlic cloves, peeled and chopped
2 tblspn all purpose flour
1 tblspn herbs de provençe
1 whole bottle red zinfandel or other bold drinkable red wine
2 1/2 cups beef or chicken broth
1 28 oz can of san marzano tomatoes (whole or diced)
1 bay leaf, sprig of thyme
1/2 cup water (if necessary)
24 baby carrots (to add towards the end)
3 tblspn fresh chopped parsley
salt and fresh ground pepper
preheat oven to 325 degrees F
1). Heat 2tblspn olive oil over med high heat in dutch oven or heavy bottomed pot (you need something deep enough to take all the liquid). Season ribs with salt and pepper. Working in batches, add ribs and brown all over, about 8 minutes per batch. Transfer the browned ribs to a sheet tray as you work on the others.
2). Pour off all but 2 tblspn of oil. Add onion, carrots, celery and cook 10 minutes till softened. Then add garlic, flour, herbs de provence. Stir for 1 to 2 min.
3). Add the wine, 2 cups broth and bring to boil. Scrape up all the brown bits from the bottom to incorporate. Add tomatoes with the juices. Add the ribs back into the pot and make sure the liquid covers the meat – add the water here if it’s not enough. Add the thyme, bay leaf, and a 1/2 tspn salt and fresh pepper here to season.
4). Cover with lid. Bake in center of oven for at least 4 hours, 5-6 hours is ideal. Add baby carrots about 20 minutes to the end.
5). When it’s ready to be served, the meat will be falling off the bones, skim off some of the fat if it’s too fatty, or reincorporate into the sauce. Stir well and discard the bones and bay leaf.
6). Ideal is to serve over polenta, or crème fraîche mash potatoes. Garnish with fresh parsley.
Pair the short ribs with your boldest wines.
Grand Vin de Chateau Latour (1998) – super splurge
Calon Ségur (2004) – semi splurge