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Featured Recipe...
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LAVENDER LEMONADE
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Short Ribs Provenciale
Description
Serve this sensational dish with a simple green salad and glasses of good Zinfandel!
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Serves
6
2 tablespoons (or more) olive oil *
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence *
2 cups Zinfandel
2 1/2 cups canned beef broth
1 14 1/2-ounces can diced tomatoes in juice
1 bay leaf
1/2 cup water
24 baby carrots, peeled
1/2 cup Nicois olives, pitted
3 tablespoons chopped fresh parsley
Creme Franche Mashed Potatoes
Creme Franche Mashed Potatoes
3 1/2 lbs russet potatoes, peeled, quartered
2/3 cup creme franche or sour cream
1/4 cup unsalted butter
*Available from Essence de Provence in the kitchen section.
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence *
2 cups Zinfandel
2 1/2 cups canned beef broth
1 14 1/2-ounces can diced tomatoes in juice
1 bay leaf
1/2 cup water
24 baby carrots, peeled
1/2 cup Nicois olives, pitted
3 tablespoons chopped fresh parsley
Creme Franche Mashed Potatoes
Creme Franche Mashed Potatoes
3 1/2 lbs russet potatoes, peeled, quartered
2/3 cup creme franche or sour cream
1/4 cup unsalted butter
*Available from Essence de Provence in the kitchen section.
Methods/steps
Preheat oven to 325 degrees F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to a large bowl.
Pour off all but 2 tablespoons dripping from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot and celery; cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour and herbes de Provence; stir 1 minute. Add wine and 2 cups beef broth; bring to boil over high-heat, scraping up browned bits. Add tomatoes with juice and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to a simmer before continuing.
Add remaining 1/2 cup beef broth, peeled baby carrots and Ni�ois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350 degrees F until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour over short ribs. Sprinkle with parsley. Serve with Cr�me Fra�che Mashed Potatoes.
Cr�me Fra�che Mashed Potatoes
Cook potatoes in large pot of boiling, salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add cr�me fra�che and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently) Bon Appetit!
Bon Appetit | January 2000