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Provencal Short Ribs with Olives and Herbs
http://www.epicurious.com/recipes/food/views/Proven-al-Short-Ribs-...
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Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Carrots
(
2
)
Celery, rib
(
1
)
Navel orange
(
1
)
Red onions, medium
(
2
)
Rosemary, fresh
(
2
tablespoons
)
Thyme, fresh leaves
(
1
tablespoon
)
Tomatoes in, whole juice
(
1
(15-ounce) can
)
Meat
Short ribs
(
5
pounds
)
Canned Goods
Chicken broth, low-sodium
(
2
cups
)
Condiments
Balsamic vinegar
(
3/4
cup
)
Kalamata olives, pitted
(
2/3
cup
)
Cooking & Baking
All-purpose flour
(
1/3
cup
)
Black pepper, Freshly ground
(
1
)
Garlic cloves, large
(
3
)
Olive oil
(
4
tablespoons
)
Salt
(
1
)
Pasta & Grains
Polenta
(
1
)
Beer, Wine & Liquor
Full-bodied red wine
(
2
cups
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
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Social Stats
31.9
Rating
1-100
2
Tweets
53
Facebook
Likes
0
StumbleUpon
Views
17
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Recipe Stats
Published December 1, 2011 (1 year ago).
1 person saved this recipe.
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