Provençal Braised Short Ribs

Provençal Braised Short Ribs
Photo by Scott Phillips

Ingredients

  • 1-½ cup lower-salt chicken broth
  • 1-½ cup dry red wine
  • ½ cup brandy
  • 2 whole dried bay leaves
  • 1 Tbs. finely chopped garlic
  • 2/3 cup medium-diced carrots
  • Ground black pepper
  • + 9 more ingredients
    • 2 tsp. chopped fresh rosemary
    • ½ cup pitted olives
    • 2/3 cup medium-diced celery
    • 2/3 cup medium-diced leeks
    • Kosher salt
    • 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 Tbs. no-salt-added tomato paste

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

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