Makes6 servings
- Active time: 1 hr
Total time: 4 hr
Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply satisfying main dish for Hanukkah or any other celebratory occasion.
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
-
Heat oven to 350°F with rack in lower third.
-
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.
-
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.
-
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.
-
Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
-
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.
-
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.
-
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.
-
Return meat to pot. Grate zest from orange over top just before serving.
COOKS’ NOTES:
-
Short ribs can be braised up to 3 days ahead. Once braised, bring to room temperature, uncovered, then keep chilled, covered.
-
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.
