Provençal Braised Short Ribs

Olives, garlic, and rosemary bring the flavors of southern France to these tender short ribs. Customize your own braised short ribs with the Recipe Maker.

• 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
• 3 Tbs. vegetable oil
• Kosher salt
• Ground black pepper
• 2/3 cup medium-diced leeks
• 2/3 cup medium-diced carrots
• 2/3 cup medium-diced celery
• 1/2 cup pitted olives
• 1 Tbs. finely chopped garlic
• 1 Tbs. no-salt-added tomato paste
• 2 whole dried bay leaves
• 2 tsp. chopped fresh rosemary
• 1/2 cup brandy
• 1-1/2 cup dry red wine
• 1-1/2 cup lower-salt chicken broth
• 1 to 2 Tbs. thinly sliced fresh basil

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.


Add the remaining 1 Tbs. oil, leeks, carrots, and celery to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the olives, garlic, tomato paste, bay leaves, and rosemary, and cook, stirring, until well distributed and fragrant, about 1 minute.


Pour the brandy into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.


Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the red wine and chicken broth and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.


Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)


Season to taste with salt and pepper.


Serve the ribs with the sauce spooned over, sprinkled with chopped basil.