Short Ribs Provencale
Indulge in the rich, savory flavors of Short Ribs Provençale—a comforting, slow-braised dish that brings the taste of the French countryside to your table. Tender, fall-off-the-bone beef short ribs are seared to perfection and simmered in a robust sauce of dry red wine, crushed tomatoes, and aromatic herbs like thyme and rosemary. Vibrant accents of Kalamata olives and fresh parsley brighten this hearty meal, creating a balance of rustic depth and Mediterranean flair. Perfect for an elegant dinner or a cozy weekend feast, this dish pairs beautifully with crusty bread, creamy polenta, or velvety mashed potatoes. With minimal prep and a long, hands-off cook time, it’s an impressive yet approachable recipe that will leave your guests raving. Keywords: short ribs, Provençale, braised beef recipe, French comfort food, Mediterranean flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in beef short ribs
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 1 cup Dry red wine
- 28 ounces Canned crushed tomatoes
- 1 cup Beef broth
- 4 sprigs Fresh thyme sprigs
- 2 sprigs Fresh rosemary sprigs
- 1 leaf Bay leaf
- 1 cup Kalamata olives, pitted and halved
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with kosher salt and black pepper, then dust with flour, shaking off the excess.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove them from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the diced onion, carrot, and celery until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate the browned bits. Simmer for 3 minutes to reduce slightly.
Add the crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Stir to combine and bring the mixture to a gentle simmer.
Return the short ribs to the pot, nestling them into the sauce. Cover the pot with a lid and transfer it to the oven.
Bake for 2 1/2 to 3 hours, or until the short ribs are fork-tender and the sauce has thickened.
During the last 30 minutes of cooking, stir in the Kalamata olives.
Remove the pot from the oven and discard the thyme sprigs, rosemary sprigs, and bay leaf.
Serve the short ribs with sauce spooned over the top, garnished with chopped parsley. Pair with crusty bread, mashed potatoes, or polenta, if desired.
Nutrition Facts
Calories |
6823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.3 g | 675% | |
| Saturated Fat | 187.2 g | 936% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 7724 mg | 336% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 45.5 g | ||
| Protein | 371.9 g | 744% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 55.7 mg | 309% | |
| Potassium | 8216 mg | 175% | |
*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.
