Eat For Eight Bucks: Short Ribs Provencal

Name: Eat For Eight Bucks: Short Ribs Provencal
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters beef stock; 1 medium carrot, peeled and diced; 1 Tbsp chopped fresh parsley (optional); 2 cloves garlic, minced; 1 teaspoons herbs de Provence; 1 teaspoons kosher salt; 1 Tbsp olive oil; 59 milliliters pitted Nicoise olives; 177 milliliters red wine; 454 grams short ribs, cut into 2 pieces; 118 milliliters diced tomatoes; 1 medium yellow onion, diced

Eat This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up onion, beef stock, wine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Position a rack in the center of oven and preheat to 300°F.

Equipment you will use

Oven

Heat olive oil in a medium Dutch oven or heavy-bottomed saucepan over high heat. Brown short ribs on all sides, about 2 minutes per side.

Ingredients you will need

Beef Short Ribs

Olive Oil

Equipment you will use

Dutch Oven

Sauce Pan

Remove to plate.

Reduce heat to medium.

Add onions and carrots. Sauté until tender, about 5 minutes.

Ingredients you will need

Carrot

Onion

Add the garlic and cook until fragrant, about 2 minutes. Stir in herbs, red wine, stock, tomatoes, salt, and bay leaf and return heat to high. Bring to simmer, cover, and bake in oven about 2 1/2 hours, until very tender, turning short ribs over halfway through cooking.

Ingredients you will need

Beef Short Ribs

Bay Leaves

Red Wine

Tomato

Garlic

Herbs

Stock

Salt

Equipment you will use

Oven

Remove pot from oven and spoon off excess fat from surface. Carefully remove short ribs to plate. Discard bay leaf and bring sauce to a boil over high heat. Reduce until liquids thicken and reduce by one third, about 8 minutes. Off heat, stir in olives and taste for seasoning. Return short ribs to pot and heat through. To serve, divide the short ribs between two plates, ladle sauce over top, garnish with parsley (if using), and serve with crusty French bread.

Ingredients you will need

French Bread

Beef Short Ribs

Seasoning

Bay Leaves

Parsley

Olives

Sauce

Equipment you will use

Ladle

Oven

Pot

Equipment

Ingredients

Servings:

bay leaf 237milliliters

beef stock 1medium

carrot, peeled and diced 1Tbsp

chopped fresh parsley (optional)2cloves

garlic, minced 1teaspoons

herbs de Provence 1teaspoons

kosher salt 1Tbsp

olive oil 59milliliters

pitted Nicoise olives 177milliliters

red wine 454grams

short ribs, cut into 2 pieces 118milliliters

diced tomatoes 1medium

yellow onion, diced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Beringer Howell Mountain Bancroft Ranch Merlot. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.