Short Ribs Provencal Recipe

Name: Short Ribs Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil; 2 cups dry red wine; 2 onions, in 1-inch chunks; 3 carrots, peeled, in 2-inch lengths; 4 garlic cloves, crushed; 6 sprigs fresh thyme; 1 blood oranges or 1 regular juice orange; salt & fresh ground pepper; 4 lbs beef short ribs, in 2-inch chunks; 1 teaspoon dried herbes de provence; 1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste

Servings: persons

6 tablespoons extra virgin olive oil
2 cups dry red wine
2 onions, in 1-inch chunks
3 carrots, peeled, in 2-inch lengths
4 garlic cloves, crushed
6 sprigs fresh thyme
1 blood oranges or 1 regular juice orange
salt & fresh ground pepper
4 lbs beef short ribs, in 2-inch chunks
1 teaspoon dried herbes de provence
1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste

1
In a large bowl, combine 4 tablespoons olive oil, the wine, onions, carrots, garlic and thyme.
2
Use a vegetable peeler to cut 3 3-inch strips of orange peel and add them, along with juice of orange.
3
Season with salt and pepper.
4
Add short ribs, cover and refrigerate overnight.
5
The next day, remove meat from marinade and pat dry on paper towels.
6
Strain marinade into a large measuring cup.
7
Reserve vegetables.
8
Heat remaining oil in a 4-quart casserole.
9
Add meat, a few pieces at a time, and lightly brown.
10
Remove to a bowl.
11
Add reserved onions and garlic to casserole, lower heat and cook until starting to brown.
12
Add herbes de Provence.
13
Return meat to casserole with reserved thyme, carrots and orange peel.
14
Pour in 11/4 cups marinade.
15
Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours.
16
Moisten with more marinade if needed.
17
Skim excess fat from surface, check seasoning, stir in tomato pesto or paste and serve from casserole.

1553

kcal

Calories

100

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 tablespoons extra virgin olive oil, 2 cups dry red wine, 2 onions, in 1-inch chunks, 3 carrots, peeled, in 2-inch lengths, and more.

Yes, Short Ribs Provencal 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.

Short Ribs Provencal

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