Short Ribs Provençal

Recipe adapted for kosher cooking from The New York Times

Ingredients:

  • 4lbs Grow and Behold English Short Ribs
  • 6 tablespoons extra virgin olive oil
  • 2 cups dry red wine
  • 2 onions, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, crushed
  • 6 sprigs fresh thyme
  • One blood orange, juiced. Reserve three strips of peel
  • 1 teaspoon dried herbs de Provence
  • 1 tablespoon tomato pesto

Directions:

  • In a large bowl, combine 4 tablespoons of the olive oil, the wine, onions, carrots, orange juice, orange peel, garlic and thyme. Add short ribs, cover and refrigerate overnight.
  • The next day, remove the meat from the marinade and pat dry. Strain the marinade into a large measuring cup, reserving the vegetables.
  • Heat the remaining 2 tablespoons of olive oil in a 4-quart casserole dish over a medium heat. Add the meat, a few pieces at a time, and lightly brown. Remove and place in a bowl.
  • Add the reserved onions and garlic to the dish, lower heat and cook until starting to brown. Add the herbs de Provence. Return meat to casserole with reserved thyme, carrots and orange peel. Pour in 1 1/4 cups of the marinade. Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours, adding more marinade if needed.
  • Skim excess fat from surface, season to taste, stir in the tomato pesto and serve from the casserole.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s