Provençal Short Ribs with Olives and Herbs Recipe

Name: Provençal Short Ribs with Olives and Herbs Recipe
Ingredients: 1/3 cup all-purpose flour; Salt; Freshly ground black pepper; 5 pounds short ribs (not cross-cut flanken); 4 tablespoons olive oil, divided; 2 medium red onions, cut into 1-inch pieces; 2 carrots, cut into 1/2-inch pieces; 1 celery rib, cut into 1/2-inch pieces; 3 large garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; 1 tablespoon fresh thyme leaves; 2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux; 2 cups low-sodium chicken broth; 1 (15-ounce) can whole peeled tomatoes in juice; 3/4 cup balsamic vinegar; 2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry; 1 navel orange; Polenta, noodles, or potatoes; A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, see Cooks' Notes)

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Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich...

Keywords

red wine
french
short rib
canned tomato
olive
main
nut free
make ahead
braise
dutch oven
winter
fall
gourmet

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Ingredients

1/3 cup all-purpose flour
Salt
Freshly ground black pepper
5 pounds short ribs (not cross-cut flanken)
4 tablespoons olive oil, divided
2 medium red onions, cut into 1-inch pieces
2 carrots, cut into 1/2-inch pieces
1 celery rib, cut into 1/2-inch pieces
3 large garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux
2 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes in juice
3/4 cup balsamic vinegar
2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
1 navel orange
Polenta, noodles, or potatoes
A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, see Cooks' Notes)