I had never had short ribs until about a year ago. I
had been missing out! The flavors in this recipe combined with the
texture of the slow cooked short ribs is phenomenal. Please be aware
this recipe takes quite some time to prepare but is worth the wait!
Preparation Time: 4 hours Serving Size: 6
- 2 tablespoons olive oil
- 4-6 pounds short ribs, English cut
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 large onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 12 garlic cloves, peeled
- 1 tablespoon herbes de Provence
- 2 tablespoons all purpose flour
- 2 cups Merlot
- 1 3/4 cup beef stock
- 1 can tomatoes in juice, diced (14 1/2 ounces)
- 1 bay leaf
- 8 ounces baby carrots
- 1/2 cup Kalamata olives, pitted
- fresh parsley, chopped
Heat oven to 300° and position rack to accommodate the height of your Dutch oven. Heat oil in
the Dutch oven over medium, medium-low heat. Season the short ribs with the
salt and pepper on all six sides. In batches if necessary so as to not crowd
the pan, brown ribs on all sides, about 8 minutes total per batch. Transfer
to a plate.
Pour off all but 2 tablespoons of the rendered fat and add the
onion, chopped carrot and celery. Lower heat to medium low and cook,
stirring often, until vegetables soften, about 5 minutes. Add garlic cloves,
herbes de Provence and flour. Stir for 1 minute. Pour in Merlot, raise heat
and bring to a boil. Stir in the beef broth, tomatoes and bay leaf. Return
the short ribs and any juices collected on the plate. Just barely cover the
ribs with cold water and bring back to a boil.
Cover the pot and place in
the heated 300° oven. Bake for at least 3 hours; cook until meat is falling
off the bone, stirring occasionally. Add the baby carrots and cook 15 more
Remove pot from oven and transfer the ribs to a serving platter.
Discard bones. Cover meat with aluminum foil and keep warm. Skim fat from
the surface of the remaining liquid and discard the bay leaf. Bring to a
boil over high heat and reduce to a sauce consistency, at least 10 minutes.
Add the Kalamata olives and heat through, about 3 minutes. Adjust salt and
pepper and serve sauce over the ribs. Garnish with fresh parsley.