Provençal Short Ribs with Olives and Herbs Recipe

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Provençal Short Ribs with Olives and Herbs

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Ingredients:

Serving

1/3 cup all-purpose flour
salt
freshly ground black pepper
5 lb short ribs (not cross-cut flanken)
4 tbsp olive oil, divided
2 medium red onions , cut into 1-inch pieces
2 carrots , cut into 1/2-inch pieces
1 celery rib, cut into 1/2-inch pieces
3 large garlic cloves, chopped
2 tbsp chopped fresh rosemary
1 tbsp fresh thyme leaves
2 cups full-bodied red wine, such as cotes du rhone or bordeaux
2 cups low-sodium chicken broth
1 (15-oz) can whole peeled tomatoes in juice
3/4 cup balsamic vinegar
2/3 cup (3 1/2 oz) pitted kalamata olives, rinsed and patted dry
1 navel orange
polenta , noodles , or potatoes

Directions:

Heat oven to 350°F with rack in lower third.
Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.
Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.
Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.
Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.
Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.
Return meat to pot. Grate zest from orange over top just before serving.
Cooks' Notes: Short ribs can be braised up to 3 days ahead. Once braised, bring to room temperature, uncovered, then keep chilled, covered. Instead of a large heavy pot, you can use a 12-inch heavy skillet to brown the short ribs and cook the vegetables, transferring them as browned to a small nonreactive roasting pan. Deglaze the skillet with the wine, then pour it into the roasting pan with the remaining ingredients. Cover the pan tightly with heavy-duty foil (or a double layer of regular foil), then bring the liquid to a simmer, before transferring the pan to the oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	683.64 Kcal (2862 kJ)
Calories from fat	274 Kcal
		% Daily Value*
Total Fat	30.44g	47%
Cholesterol	325.35mg	108%
Sodium	415.51mg	17%
Potassium	1437.93mg	31%
Total Carbs	18.21g	6%
Sugars	7.68g	31%
Dietary Fiber	1.93g	8%
Protein	80.43g	161%
Vitamin C	6.2mg	10%
Vitamin A	0.2mg	7%
Iron	4.3mg	24%
Calcium	96mg	10%

Amount Per 100 g
Calories	117.04 Kcal (490 kJ)
Calories from fat	46.91 Kcal
		% Daily Value*
Total Fat	5.21g	47%
Cholesterol	55.7mg	108%
Sodium	71.14mg	17%
Potassium	246.18mg	31%
Total Carbs	3.12g	6%
Sugars	1.32g	31%
Dietary Fiber	0.33g	8%
Protein	13.77g	161%
Vitamin C	1.1mg	10%
Iron	0.7mg	24%
Calcium	16.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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