Provençal Short Ribs with Olives and Herbs for Hanukkah
Makes6 servings
- Active time: 1 hr
Total time: 4 hr
Published in Gourmet Live
12.14.11
INGREDIENTS:
- 1/3 cup all-purpose flour
- Salt
- Freshly ground black pepper
- 5 pounds short ribs (not cross-cut flanken)
- 4 tablespoons olive oil, divided
- 2 medium red onions, cut into 1-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 celery rib, cut into 1/2-inch pieces
- 3 large garlic cloves, chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can whole peeled tomatoes in juice
- 1/4 cup balsamic vinegar
- 2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
- 1 navel orange
EQUIPMENT:
-
A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, see Cooks’ Notes)
ACCOMPANIMENTS:
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Polenta, noodles, or potatoes
INSTRUCTIONS:
-
Heat oven to 350°F with rack in lower third.
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Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.
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Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
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Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.
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Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
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Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.
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Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.
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Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.
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Return meat to pot. Grate zest from orange over top just before serving.
COOKS’ NOTES:
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Short ribs can be braised up to 3 days ahead. Once braised, bring to room temperature, uncovered, then keep chilled, covered.
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Instead of a large heavy pot, you can use a 12-inch heavy skillet to brown the short ribs and cook the vegetables, transferring them as browned to a small nonreactive roasting pan. Deglaze the skillet with the wine, then pour it into the roasting pan with the remaining ingredients. Cover the pan tightly with heavy-duty foil (or a double layer of regular foil), then bring the liquid to a simmer, before transferring the pan to the oven.
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