Provençal Braised Short Ribs

Provençal Braised Short Ribs
Photo by Scott Phillips

Ingredients

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

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


Best Wine Deals

See More Deals





Snooth Media Network