Ingredients: |
Ingredients: 2 T Olive Oil
6 lbs Meaty Beef Short Ribs
1 Large Yellow Onion, finely chopped
1 Medium Carrot, finely chopped
1 Celery Stalk, finely chopped
12 Whole Garlic Cloves, peeled
2 T Flour
1T Dried Herbes de Provence
2 Cups Red Zinfandel
2 1/2 Cups Canned Beef Broth
1 14 1/2 Ounce Can Diced Tomatoes in Juice
1 Bay Leaf
1/2 Cup Water
24 Baby Carrots
3 T Chopped Fresh Parsley
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Directions: |
Directions:Preheat oven to 325º
Heat 2 Tablespoons of oil in large heavy 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 one minute.
Add wine and 2 cups beef broth, bring to a 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 a 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 a simmer before continuing.)
Add remaining 1/2 cup broth, and peeled baby carrots to pot. Cover and return to oven and continue cooking at 350º 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 ribs and sprinkle with parsley. |
This recipe for Short Ribs Provencale is from