This sensational dish is bound to become your all-time favorite to make for either Christmas or Hanukkah. I know it’s my family’s favorite and I’m making it again this year! It’s much more fattening than most recipes I’ve share because short ribs are a very fatty cut of meat. Happily, I’ve cut the fat way down by trimming all the visible fat before cooking and removing a thick layer of fat once cooked and cooled. The serving size is not huge but it is plenty. I also recommend making this dish a day or two in advance and heating again before serving. It really makes your party day much less hectic. Enjoy!
- 2 teaspoons olive oil
- 6 pounds short ribs, see shopping tip
- 2 large onion, finely chopped
- 2 medium carrot, finely chopped
- 2 celery stalk, finely chopped
- 12 whole garlic cloves, peeled
- 2 tablespoons all purpose flour
- 1 tablespoon herbs de Provence, see food fact
- 2 cups red Zinfandel wine, see shopping tip
- 2 Â½ cups reduced-sodium beef broth
- 1 (14 Â½ oz) can diced tomatoes in juice
- 1 bay leaf
- Â½ cup water
- 24 baby carrots, peeled
- Â½ cup Kalamata olives, pitted
- 1. Preheat oven to 325Â°F.
- 2. Remove visible fat from meat. Sprinkle ribs with a little salt and pepper. Heat 1 teaspoon oil in heavy large ovenproof pot or Dutch oven, over medium-high heat. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. If your pan is large enough, brown all at once. Using tongs, transfer ribs to large bowl.
- 3. Pour off all drippings from pot. Add 1 teaspoon olive oil. Add onions, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 8 minutes. Add garlic, flour, and herbs de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
- 4. Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours. Make one or two days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. *The next day, remove the layer of fat that has formed on the top and toss.
- 5. Preheat oven to 350 degrees. About 30 minutes before ready to serve, bring to simmer on the stove top before continuing. Add remaining Â½ cup broth, peeled baby carrots, and Kalamata olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350Â°F until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. Pour sauce over short ribs.
- 6. You might enjoy this recipe served with my Roasted Garlic Mash Potatoes and Roasted Asparagus.
- Serves 8-12 depending on how large a portion you want to serve
|Amount Per Serving||%DV|
|Serving Size 409g|
|Recipe makes 12 servings|
|Calories from Fat 24||3%|
|Total Fat 2.73g||3%|
|Saturated Fat 0.58g||2%|
|Trans Fat 0.0g|
|Total Carbs 188.52g||50%|
|Dietary Fiber 8.2g||27%|