Beef: it's what's for yum.
Feb. 6th, 2009 06:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lauraanne_gilmanMy mother made the original recipe last week, and I loved it so much I needed to try it myself. But, since this is me and I apparently cannot follow even the best recipe exactly-as-written... (in my defense, I didn't have all the specific ingredients, so I improvised. The original version was a little heavier.)
Short ribs not-so-Provençale
Yield: 6 servings
[note: I halved everything, but kept the cooking time)
2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, coarse-chopped
1 celery stalk, coarse-chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence
2 cups red wine (I used an inexpensive but nice Beaujolais)
2 1/2 cups chicken broth
14 ounces tomato puree
handful spinach, washed and shredded
1 bay leaf
Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often.per batch. Using tongs, transfer ribs to large bowl.
Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and broth; bring to boil over high heat, scraping up browned bits. Add tomatoe puree 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.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
At this point, the bones should just fall away from the meat. Remove bones and discard. Remove meat to platter, tent with foil to keep warm. Add a scant tablespoon of flour and shredded spinach to sauce and bring to a quick boil just long enough to thicken.
Plate the meat and add sauce. Top with fresh parsley, some grated Padano or Reggiano, and a quick hit of black pepper, and serve with the rest of the wine and a green salad.
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Words... cannot describe how fabulous this is. And filling. The couch and a movie calls...
Short ribs not-so-Provençale
Yield: 6 servings
[note: I halved everything, but kept the cooking time)
2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, coarse-chopped
1 celery stalk, coarse-chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence
2 cups red wine (I used an inexpensive but nice Beaujolais)
2 1/2 cups chicken broth
14 ounces tomato puree
handful spinach, washed and shredded
1 bay leaf
Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often.per batch. Using tongs, transfer ribs to large bowl.
Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and broth; bring to boil over high heat, scraping up browned bits. Add tomatoe puree 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.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
At this point, the bones should just fall away from the meat. Remove bones and discard. Remove meat to platter, tent with foil to keep warm. Add a scant tablespoon of flour and shredded spinach to sauce and bring to a quick boil just long enough to thicken.
Plate the meat and add sauce. Top with fresh parsley, some grated Padano or Reggiano, and a quick hit of black pepper, and serve with the rest of the wine and a green salad.
----------------
Words... cannot describe how fabulous this is. And filling. The couch and a movie calls...
