Provençal Braised Short Ribs

Provençal Braised Short Ribs
Photo by Scott Phillips

Ingredients

  • 1-½ cup lower-salt chicken broth
  • 1 Tbs. finely chopped garlic
  • 2/3 cup medium-diced carrots
  • ½ cup pitted olives
  • Ground black pepper
  • 2 tsp. chopped fresh rosemary
  • Kosher salt
  • + 9 more ingredients
    • 3 Tbs. vegetable oil
    • 4-½ to 5 lb. English-style beef short ribs (8 to 12 ribs)
    • 1 to 2 Tbs. thinly sliced fresh basil
    • 1-½ cup dry red wine
    • 2 whole dried bay leaves
    • 2/3 cup medium-diced celery
    • 2/3 cup medium-diced leeks
    • 1 Tbs. no-salt-added tomato paste
    • ½ cup brandy

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, unti...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network