Provencal-Braised Beef Short Ribs W/ Orange & Olive

Name: Provencal-Braised Beef Short Ribs W/ Orange & Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (6 ounce) short rib of beef, 6 ounces each; 2 ½ cups dry red wine; ½ cup cognac; 3 carrots, peeled and thinly sliced; 2 small onions, thinly sliced; 4 garlic cloves, smashed; 2 bay leaves; 2 teaspoons fresh thyme, chopped; ½ teaspoon celery seed; 1 orange, zest of; vegetable oil; 14 lb smoked bacon, diced; 8 shallots, peeled and cut in half through the root; 12 whole heads garlic cloves, smashed; 1 tablespoon tomato paste; 1 ½ cups low sodium chicken broth (homemade or canned); ¼ cup pitted black olives; 5 anchovies, rinsed; 4 sprigs fresh thyme; 1 cup penne or 1 cup ziti pasta; ¼ cup grated parmesan cheese; 3 tablespoons fresh parsley, chopped; salt & freshly ground black pepper

Servings: persons

8 (6 ounce) short rib of beef, 6 ounces each
2 ½ cups dry red wine
½ cup cognac
3 carrots, peeled and thinly sliced
2 small onions, thinly sliced
4 garlic cloves, smashed
2 bay leaves
2 teaspoons fresh thyme, chopped
½ teaspoon celery seed
1 orange, zest of
vegetable oil
14 lb smoked bacon, diced
8 shallots, peeled and cut in half through the root
12 whole heads garlic cloves, smashed
1 tablespoon tomato paste
1 ½ cups low sodium chicken broth (homemade or canned)
¼ cup pitted black olives
5 anchovies, rinsed
4 sprigs fresh thyme
1 cup penne or 1 cup ziti pasta
¼ cup grated parmesan cheese
3 tablespoons fresh parsley, chopped
salt & freshly ground black pepper

1
Bring all the marinade ingredients to a boil and simmer 20 minutes.
2
Remove from the heat and cool.
3
Toss the ribs with the marinade and marinate overnight in a non-corrosive container.
4
Preheat oven to 325F.
5
Heat 1/8-inch olive oil in a large ovenproof casserole over high heat.
6
Pat the ribs dry and season well with salt and pepper.
7
Sprinkle with flour.
8
Sear on both sides in the oil until brown.
9
Transfer to a platter.
10
Add the bacon and render.
11
Transfer to the platter with the ribs.
12
Add the whole shallots and garlic and brown.
13
Add the tomato paste and cook 1 minute.
14
Add the marinade and reduce by three-quarters.
15
Add the chicken stock, olives, anchovies and fresh thyme sprigs.
16
Return the ribs to the casserole.
17
Cover the braise with a piece of aluminum foil touching the ribs.
18
Cover the casserole with the top and braise in the oven for 2 1/2 hours, or until the meat begins to fall off the bone.
19
Transfer the ribs to a platter.
20
Skim the fat from the surface of the braising juices and reduce the juices if necessary to form a sauce.
21
Bring a large pot of salted water to a boil.
22
Add the penne or ziti and cook until al dente.
23
Drain.
24
Toss the cooked pasta with half of the braising juices.
25
Put a spoonful of the pasta on each of the four warm plates.
26
Top with a tablespoon or so of grated Parmesan cheese.
27
Put two ribs on each plate, cover with a spoonful of braising juices, and sprinkle with some parsley.

10150

kcal

Calories

708

Fat

208

Carbs

704

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 (6 ounce) short rib of beef, 6 ounces each, 2 ½ cups dry red wine, ½ cup cognac, 3 carrots, peeled and thinly sliced, and more.

Yes, Provencal-Braised Beef Short Ribs W/ Orange & Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal-Braised Beef Short Ribs W/ Orange & Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions