Short Ribs Provencal
Transform your dinner table into a rustic French countryside feast with this Short Ribs Provençal recipe, a hearty, slow-cooked dish bursting with rich, comforting flavors. Succulent beef short ribs are seared to perfection, then braised in a robust sauce made with red wine, aromatic vegetables, crushed tomatoes, fresh thyme, and a hint of garlic. The recipe’s long oven time ensures the meat becomes irresistibly tender, practically melting off the bone. Ideal for cozy gatherings or an indulgent weekend meal, this dish pairs beautifully with creamy mashed potatoes or crusty artisan bread to soak up the luscious sauce. Highlighting its French-inspired charm and slow-cooking technique, this recipe is sure to become a favorite for elegant yet approachable home dining.
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Recipe Information
Ingredients
- 3 lbs Beef short ribs
- 3 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 large Yellow onion, chopped
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 tbsp Tomato paste
- 1 cup Dry red wine
- 2 cups Beef broth
- 1 cup Canned crushed tomatoes
- 4 Fresh thyme sprigs
- 1 Bay leaf
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the short ribs on all sides until they form a deep, golden-brown crust, about 2-3 minutes per side. Remove from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the chopped onion, carrots, and celery, cooking until the vegetables soften and begin to caramelize, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste and stir well to coat the vegetables, cooking for another 2 minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 3-4 minutes to reduce slightly.
Add the beef broth, crushed tomatoes, thyme sprigs, and bay leaf. Stir to combine.
Return the seared short ribs (and any juices that collected) to the pot, nestling them into the sauce so they are mostly submerged.
Increase the heat and bring the mixture to a simmer. Then, cover the pot and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, checking occasionally to ensure the sauce isn’t drying out. Add a splash of broth or water if necessary.
The short ribs are done when the meat is fork-tender and falling off the bone.
Remove the pot from the oven. Discard the thyme sprigs and bay leaf.
Serve the short ribs with the sauce spooned over the top, garnished with chopped fresh parsley. Enjoy with mashed potatoes, crusty bread, or polenta.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 140 mg | 11% | |
| Iron | 10.2 mg | 56% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
