SHORT RIBS PROVENçAL
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 49 grams, Carbohydrate 11 grams, Fat 93 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 37 grams, Sodium 863 milligrams, Sugar 4 grams
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Usama Zulfiqar
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The short ribs are always fall-off-the-bone tender and the sauce is flavorful.
Loja Loja
[email protected]This recipe was easy to follow and the results were delicious. I served it with mashed potatoes and it was a perfect meal.
Rakesh Bohara
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
Charles Dunlap
[email protected]I made this recipe for a dinner party and everyone loved it. The short ribs were cooked perfectly and the sauce was rich and flavorful.
Brooklyn Jordana
[email protected]This recipe was very time-consuming, but it was worth it. The short ribs were fall-off-the-bone tender and the sauce was incredible.
anab adow
[email protected]This recipe was a bit too complicated for me. I ended up burning the short ribs. But the sauce was delicious.
Summer Cruzhaskey
[email protected]This was a great recipe. The short ribs were so tender and the sauce was flavorful. I served it with roasted potatoes and it was a hit with my family.
Ken Z
[email protected]I love this recipe! The short ribs are always so tender and the sauce is amazing. I like to serve it with mashed potatoes and green beans.
Fatmata Zainab
[email protected]This recipe was easy to follow and the results were delicious. The short ribs were fall-apart tender and the sauce was rich and flavorful. I served it over rice and it was a perfect meal for a cold winter night.
Moji
[email protected]I was a bit skeptical about this recipe at first, but I'm glad I tried it. The short ribs were cooked to perfection and the sauce was delicious. I served it with roasted vegetables and it was a meal that everyone enjoyed.
Ben Houghton
[email protected]This was my first time making short ribs and they turned out amazing! I followed the recipe exactly and the results were fantastic. The meat was so tender and juicy and the sauce was perfect. I will definitely be making this again.
Suresh Xattri
[email protected]I've made this recipe several times and it always turns out great. The key is to braise the short ribs low and slow until they are very tender. I also like to add a bit of red wine to the sauce for extra flavor.
Fasly Ahamed
[email protected]This recipe was a hit! The short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort meal.