Short Ribs Provencale Recipe

Name: Short Ribs Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Beef Short Ribs; 2 Tablespoons Olive Oil; 1 whole White Onion, Diced; 1 whole Carrot, Chopped; 1 whole Stalk Of Celery, Chopped; 10 cloves Garlic, Peeled; 2 Tablespoons AP (all-purpose) Flour; 1 teaspoon Basil; 1 teaspoon Thyme; 1 teaspoon Savory Or Sage; 2 cups Red Wine; 2 cups Beef Broth; 2 whole Large Tomatoes, Chopped; 1 whole Bay Leaf; 1/2 cups Water; 1 cup Baby Carrots; 1/2 cups Peas; 1/2 cups Pearl Onions; 1/2 cups Pitted Olives; 1 sprig Fresh Parsley, Chopped

Servings: persons

4 pieces Beef Short Ribs
2 Tablespoons Olive Oil
1 whole White Onion, Diced
1 whole Carrot, Chopped
1 whole Stalk Of Celery, Chopped
10 cloves Garlic, Peeled
2 Tablespoons AP (all-purpose) Flour
1 teaspoon Basil
1 teaspoon Thyme
1 teaspoon Savory Or Sage
2 cups Red Wine
2 cups Beef Broth
2 whole Large Tomatoes, Chopped
1 whole Bay Leaf
1/2 cups Water
1 cup Baby Carrots
1/2 cups Peas
1/2 cups Pearl Onions
1/2 cups Pitted Olives
1 sprig Fresh Parsley, Chopped

1
Preheat oven to 325 degrees F. Season ribs with salt and pepper.
2
Pan sear the ribs in a large dutch oven over medium-high heat with a drizzle of olive oil.
3
Youre looking to get them browned and nicely caramelized.
4
Remove the ribs and pour off all but about 2 tablespoons of the drippings.
5
Add the onion, carrot and celery and cook for about 10 minutes, stirring frequently, until soft.
6
Add the garlic, flour, basil, thyme, and savory and stir for about a minute.
7
Now pour in the wine and beef broth to deglaze the pan.
8
Stir and scrape off all the fond and then turn the heat up to high.
9
Once the sauce has been brought to a boil, add the tomatoes and bay leaf.
10
Return the ribs to the pot.
11
If necessary, add just enough water to cover the ribs and bring the whole thing to a boil.
12
Cover the pot and stick it in the oven.
13
Bake until the meat is very tender and almost falling off the bone, about 2 to 2 1/2 hours.
14
Add the 1/2 cup water, carrots, peas, onions and olives.
15
Return to the oven and continue cooking for about 15 to 20 minutes, until the vegetables are tender.
16
Remove the ribs and cover them to keep them warm.
17
Skim the fat off the liquid and discard the bay leaf if you can find it.
18
Bring the liquid to a boil over high heat and let it thicken to a sauce, stirring occasionally.
19
Add salt and pepper to taste and pour over the ribs and any vegetables youre serving with them.
20
Sprinkle with parsley.

458

kcal

Calories

Fat

Carbs

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: 4 pieces Beef Short Ribs, 2 Tablespoons Olive Oil, 1 whole White Onion, Diced, 1 whole Carrot, Chopped, and more.

Yes, Short Ribs Provencale 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!

Short Ribs Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions