Introduction
Embark on a culinary journey with “Provençal Short Ribs with Olives and Herbs,” an exquisite dish that captures the essence of Mediterranean flavors. Perfect for family gatherings or special occasions, this slow-cooked delight promises to deliver tender meat infused with rich herbal notes and a bold olive presence.
Tips for This Recipe
- For the best flavor profile, opt for fresh ingredients whenever possible. Use homemade stock if available.
- Adjust herb quantities to personal taste preferences. The rosemary and thyme should provide a robust backdrop without overpowering other components.
- Preparation can be done in advance, allowing flavors to meld together even further before cooking begins.
Why You Will Love This Recipe
The “Provençal Short Ribs with Olives and Herbs” recipe is more than just a meal; it’s an experience. With each succulent bite, you will savor the slow-cooked perfection that renders the short ribs fork-tender, enhanced by vibrant olives and herbs from the heart of Provence.
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
Adviced Equipment
– Dutch Oven (Essential for slow-cooking short ribs with even heat distribution)
– Herb Grinder (For grinding fresh herbs)
– Olive Pitter (To remove pits from olives without breaking them)
– Large Cast Iron Skillet (Used for browning meat)
– Digital Kitchen Scale (Ensures accurate measurements of ingredients)
– Roasting Rack (Facilitates even roasting and air circulation around the meat)
– Food Processor (For mincing herbs and garlic if preferred)
– Baking Dish (Versatile for accommodating slow cooking process)
– Large Saucepan with Lid (Useful for sautéing onions, garlic, or simmering sauces
History of the Recipe
The Provençal region in Southern France is synonymous with rustic and hearty cuisine. This recipe draws inspiration from traditional cooking methods that have been passed down through generations, blending French culinary heritage with Mediterranean influences.
Fun Facts About this Recipe
Did you know? Short rib recipes like this are often seen as a hallmark of Provençal cooking, where slow-cooking methods transform tougher cuts into tender delicacies. The use of olives and herbs also reflects the region’s bountiful agricultural landscape, which includes olive groves and lush herb gardens.