Braised Short Ribs Provencal
Ingredients
- 10 6-inch boneless short ribs (about 4 1/2 pounds total)
- 4 cups red wine
- 4 cups plum tomatoes canned
- 1 bunch fresh thyme
- 1 bunch fresh flat-leaf parsley
- 1 bunch fresh basil
- 1/2 bunch fresh rosemary
- 2 bay leaves 1 dried
- 1 tbs. black pepper freshly ground
- 2 tsp. black pepper freshly ground
- 3 tbs. fennel seed toasted
- 1 head garlic peeled and coarsely chopped
- 2 tbs. kosher salt
- 3/4 cup grapeseed oil
- 3 cups onions peeled and cut into 1/2-inch pieces (about 3 medium onions)
- 2 1/2 cups carrots peeled and cut into 1/2-inch pieces (about 6 medium carrots)
- 2 1/2 cups cups celery leaves removed and cut into 1/2-inch pieces (about 6 celery ribs)
- 3 oranges zest only
- 6 cups veal broth
- 8 tbs. butter unsalted
Instructions
- In resealable, 2-gallon plastic bag, place short ribs. Add wine, tomatoes, thyme, parsley, basil, rosemary, bay leaves, 1 tablespoon pepper, fennel seed, and garlic.
- Place bag in large bowl and marinate in refrigerator for at least 8 hours and up to 24 hours.
- Remove ribs from marinade and reserve liquid. Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper.
- Put rack in middle position in oven and preheat to 325°F. In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking.
- Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well browned on all sides, about 8 minutes total.
- Transfer ribs 1 layer, to a 3- to 4-inch deep roasting pan and set aside.
- Do not clean skillet. Add onions, carrots, and celery to skillet. Over moderately high heat, sauté until onions start to soften, about 15 minutes.
- Transfer vegetables to wide, 6-quart saucepan, making sure to scrape up any brown bits from bottom and sides of skillet.
- Add reserved marinade, orange zest, and stock, and bring to boil.
- Pour stock mixture over ribs and cover with parchment paper then double foil.
- Transfer to oven and braise until meat is tender and falling off bone, about 3 1/2 hours.
- Let cool slightly.
- When ribs are cool enough to handle, remove and reserve.
- Skim fat from the top of braising liquid, and put through a sieve and reduce by half or until naturally thick.
- Turn heat off and whisk in butter and serve with ribs.
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