Last night, I made the best short ribs EVER!
They were accompanied by a brie/thyme white polenta. The recipes are below:
Short Ribs Provençale
Epicurious | 2003
- 2 tablespoons extra-virgin olive oil
- 6 pounds individual short ribs (not cross-cut flanken)
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 12 garlic cloves, peeled
- 1 tablespoon herbes de Provence
- 2 tablespoons all-purpose flour
- 2 cups hearty red wine, such as Zinfandel or Shiraz
- 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
- One 14 1/2-ounce can diced tomatoes in juice, drained
- 1 bay leaf
- 8 ounces baby-cut carrots
- 1/2 cup Mediterranean black olives, such as Niçoise, pitted
- 3 tablespoons chopped fresh parsley for garnish
1. Position a rack in the center of the oven and preheat to 300°F.
2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.
Polenta with Thyme and Brie
- 3/4 cup white or yellow corn meal
- 4 cups chicken stock (or water)
- 1 Tablespoon fresh thyme
- 2 cloves garlic
- 1/4 cup Parmesan cheese
- 4 oz Brie cheese (Can also use goat cheese, fontina, mascarpone, or whatever else floats yer boat.)
- Bring stock, garlic, and thyme* to a boil over high heat.
- Reduce heat to medium, and SLOWLY whisk in corn meal.
- Keep stirring until the polenta thickens. This should take about 15 minutes.
- Add cheeses, salt, and pepper.
*You could probably also use chopped rosemary instead of thyme. Or whatever tasty herbs you have lying around in your kitchen!