Short Ribs Provencal
I discovered a couple packs of short ribs in the freezer from the cow we bought a couple summers ago and realized they should probably be used. So I started rummaging around in cookbooks and found this recipe in my newest cookbook ‘Nordstrom Family Table Cookbook’ I hadn’t actually made anything out of this cookbook yet but I have 3 other Nordstrom cookbooks and I have yet to have a flop from any of them. They are the best books, many of our favorite recipes have come from them over the years. Plus since we haven’t lived closer than an hour to a Nordstrom cafe it’s been pretty nice to be able make the french fries and kalamata olive dip and few other of my cafe favorites. This new book did not let me down. Short Ribs Provencal, as you can guess from the name, is a french dish and you really cannot go wrong to prepare french food. As always you cook it long and low which produces meat that falls off the bone in a tender, delicious heap of meat and veggies. Oh was it ever good. The book recommends putting this amazing, thick stew over noodles, which I am sure would be delish. But I just couldn’t get past having meat and potatoes. So I did creamy, buttery mashed yukon gold potatoes under it and it was heaven.
- 5 pounds bone-in beef short ribs
- kosher salt
- freshly ground black pepper
- 4 tablespoons extra virgin olive oil (I used duck fat, bacon grease would work well here also)
- 1 large yellow onion, chopped
- 4 carrots, diced
- 2 celery stalks, diced
- 8 cloves garlic, minced
- 1 can (15oz)diced tomatoes
- 2 teaspoons herbs de provence
- 1 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- 3 tablespoons butter
- hot cooked noodles or mashed potatoes for serving
- Preheat your oven to 300˚.
- Sprinkle the salt and pepper over the short ribs and heat the olive oil, duck fat or bacon grease over high heat in a medium (mine is 7.5q) dutch oven or other deep pan than can go in the oven and brown the short ribs.
- Once browned, set aside on a plate and lower the heat to medium. Add the onion, carrots, celery and garlic, saute until the onion is just starting to soften and then add the tomatoes, with their juices, and the herbs de provence. Bring to a simmer until it just starts to reduce, about 3 minutes and then pour in the wine, broth and bay leaves and bring back to a boil.
- Once its boiling, remove from heat and put the short ribs back in the dutch oven and place the lid on top and put the whole thing in the oven.
- Bake until the ribs are fork tender and falling off the bone, about 2½ hours, mine took a bit longer because of the altitude, I think it was closer to 3 hours.
- Once the ribs are done, remove pot from the oven and place on the stove. Take the ribs out and put them on a plate and cover to keep them warm and then bring the sauce up to a boil and reduce down a bit, till it is thick and delicious. Skim off any fat or foam that rises to the surface. Once it is a thick stew, remove from heat and stir in the butter. Season with more salt and pepper and then serve over noodles or potatoes.
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