Braden Family Cookbook
SHORT RIBS PROVENCALE Bon Appétit
This sensational dish is
best when made with meaty short ribs that are three to four inches long. Serve
with a simple green salad and glasses of good Zinfandel.
2 tablespoons (or more) olive oil
1 large onion, finely chopped
2 cups red Zinfandel
24 baby carrots, peeled
Preheat oven to 325°F. Heat 2 tablespoons oil
in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and
pepper. Working in batches, add ribs to pot and brown well, turning often, about
8 minutes per batch. Using tongs, transfer ribs to large bowl.
Pour off all but 2 tablespoons drippings from
pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot,
and celery and cook over medium-low heat until vegetables are soft, stirring
frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1
minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up
browned bits. Add tomatoes with juices and bay leaf. Return ribs and any
accumulated juices to pot. If necessary, add enough water to pot to barely cover
ribs. Bring to boil.
Cover pot tightly and transfer to oven. Bake
until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
(Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold.
Cover and keep refrigerated. Bring to simmer before continuing.)
Add remaining 1/2 cup broth, peeled baby
carrots, and Niçois olives to pot; press carrots gently to submerge. Cover,
return to oven and continue cooking at 350°F until carrots are tender, about 15
minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with
foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste
with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley. Serve
with soft polenta or brown rice.
* A dried herb mixture available at specialty
foods stores and in the spice section of some markets. A mix of dried thyme,
basil, savory, and fennel seeds can be substituted.