Immerse yourself in the Provencal countryside with our delectable Slow-Cooker Braised Provencal Short Ribs recipe. These fall-off-the-bone tender short ribs are lovingly bathed in a symphony of Provencal herbs, sun-ripened tomatoes, and a touch of white wine, creating a rich and flavorful broth. Alongside the divine short ribs, you'll find a medley of additional delectable recipes, including a classic Ratatouille Niçoise, a vibrant Green Bean Salad with Tarragon Vinaigrette, and a luscious Clafoutis with Berries, providing a perfect Provencal feast. So, gather your loved ones, set the table, and embark on a culinary journey to the heart of Provence.
Here are our top 8 tried and tested recipes!
CROCK POT BRAISED SHORT RIBS RECIPE
Crock pot braised short ribs recipe gives you tender ribs with the ease of the slow cooker. Now you can enjoy braised ribs any day of the week.
Provided by Eating on a Dime
Categories Main Course
Time 7h10m
Number Of Ingredients 14
Steps:
- Heat the vegetable oil over medium heat in a skillet.
- Add the short ribs and onions to the pan. Season with the salt and pepper.
- Sauté for 3-5 minutes on each side until brown.
- Add the short ribs and onions in the crock pot.
- Add all the other ingredients except the corn starch and water to the crock pot.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Remove the ribs, carrots and bay leaf from the crock pot.
- Make a corn starch slurry by dissolving the cornstarch in the water.
- Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
- We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
- Enjoy!
Nutrition Facts : Calories 337 kcal, Carbohydrate 15 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 1663 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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
SLOW COOKER BRAISED PROVENCAL SHORT RIBS
You won't believe just how good these ribs really are. My family could have these ribs every week. They're great!
Provided by Chef at Large
Categories Stew
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
- Transfer to a slow cooker.
- Add remaining olive oil to the skillet and brown the ribs on both sides.
- Place the ribs in the slow cooker.
- Add the 1 can of plum tomatoes into the slow cooker.
- In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
- Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
- Discard the bay leaf.
- Serve with rice or mashed potatoes.
SLOW-COOKED BRAISED OVEN SHORT RIBS
These ribs are cooked in the oven on a very low temperature and can also be made in a crockpot, if you are using more than 4 pounds ribs then double the sauce ingredients. These ribs goes great with recipe#186700 or recipe#69020...or mashed potatoes. The cayenne pepper or Tabasco is only optional, add in for extra heat.
Provided by Kittencalrecipezazz
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grease a roasting pan (large enough to hold the ribs and sauce).
- In a shallow dish combine flour with seasoned salt, black pepper, paprika and garlic powder.
- Dredge the ribs in the flour mixture.
- Heat oil in a large skillet; add in ribs and brown on all sides; remove to the roasting pan.
- Place the chopped onions over the ribs.
- In a saucepan mix together the tomato sauce, barbecue sauce, molasses, cider vinegar and fresh garlic (if using) bring to a boil and simmer stirring for 5 minutes.
- Pour the sauce over the ribs and onions.
- Cover with foil and bake in a 300 degree oven for 3-4 hours or until ribs are tender.
Nutrition Facts : Calories 1665.8, Fat 134, SaturatedFat 55, Cholesterol 258.6, Sodium 1028.8, Carbohydrate 59.8, Fiber 2.9, Sugar 33.1, Protein 52.2
SHORT RIBS PROVENçALE
Provided by Rick Rodgers
Categories Beef Herb Olive Side Braise Dinner Carrot Potluck Simmer Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- 1. Position a rack in the center of the oven and preheat to 300°F.
- 2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
- 3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
- 4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
- 5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
- 6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.
SLOW COOKER SHORT RIBS
Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.
Provided by lgmarge
Categories Main Dish Recipes Rib Recipes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare a slow cooker crock with cooking spray.
- Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
- Cook on High until the ribs are fork-tender, 5 to 7 hours.
- Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
- Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g
SLOW COOKER BARBEQUED BEEF RIBS
Beef ribs with a homemade BBQ sauce in a slow cooker (or on top of stove, if you have the time). Very, very good made on High for 4 hours...better on Low for 8. Serve over hot cooked rice.
Provided by sharron
Categories Main Dish Recipes Rib Recipes
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
- Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
Nutrition Facts : Calories 1034.5 calories, Carbohydrate 50.2 g, Cholesterol 165.6 mg, Fat 76.1 g, Fiber 2.2 g, Protein 39 g, SaturatedFat 31.7 g, Sodium 2965.4 mg, Sugar 45.3 g
Tips:
- Choose chuck steak or short ribs. These cuts of beef are tough, but they become tender when braised in liquid.
- Brown the meat before braising. This will help to develop flavor and color.
- Use a good quality red wine. The wine will add flavor and depth to the braising liquid.
- Add plenty of vegetables to the braising liquid. Vegetables will add flavor and nutrients to the dish.
- Cook the ribs on low heat for a long time. This will allow the meat to become fall-off-the-bone tender.
- Serve the ribs with a side of mashed potatoes or rice.
Conclusion:
Slow-cooker braised Provencal short ribs are a delicious and easy-to-make dish. The ribs are fall-off-the-bone tender and the sauce is rich and flavorful. This dish is perfect for a special occasion or a casual weeknight meal.
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