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Provenal Short Ribs with Olives and Herbs


Provenal Short Ribs with Olives and Herbs Recipe

Ingredients:
  • 1/3 cup all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 5 pounds short ribs (not cross-cut flanken)
  • 4 tablespoons olive oil, divided
  • 2 medium red onions, cut into 1-inch pieces
  • 2 carrots, cut into 1/2-inch pieces
  • 1 celery rib, cut into 1/2-inch pieces
  • 3 large garlic cloves, chopped
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 2 cups full-bodied red wine, such as Ctes du Rhne or Bordeaux
  • 2 cups low-sodium chicken broth
  • 1 (15-ounce) can whole peeled tomatoes in juice
  • 3/4 cup balsamic vinegar
  • 2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
  • 1 navel orange
  • Polenta, noodles, or potatoes
  • A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, see Cooks' Notes)
Directions:
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