Text 32162, 95 rader
Skriven 2013-01-02 06:02:42 av Dave Drum (1:261/38)
Ärende: Gourmet 1268
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Provençal Short Ribs w/Olives & Herbs for Hanukkah
 Categories: Beef, Wine, Herbs, Vegetables, Citrus
      Yield: 6 Servings

    1/3 c  All-purpose flour
           Salt & fresh ground pepper
      5 lb Short ribs; NOT cross-cut
           - flanken
      4 tb Olive oil; divided
      2 md Red onions; in 1" pieces
      2    Carrots; in 1/2" pieces
      1    Celery rib; in 1/2" pieces
      3 lg Garlic cloves; chopped
      2 tb Chopped fresh rosemary
      1 tb Fresh thyme leaves
      2 c  Full-bodied red wine; such
           - as Côtes du Rhône or
           - Bordeaux
      2 c  Chicken broth
     15 oz Can whole peeled tomatoes
           - in juice
    1/4 c  Balsamic vinegar
    2/3 c  (3 1/2 oz) pitted kalamata
           - olives, rinsed and patted
           - dry
      1    Navel orange

  EQUIPMENT: A wide 6 to 8 quart heavy pot with a tight
  fitting lid (for an alternative, see CooksÆ Notes)

  ACCOMPANIMENTS: Polenta, noodles, or potatoes

  Heat oven to 350øF/175øC with rack in lower third.

  Stir together flour with 1 1/2 teaspoons salt and 1/2
  teaspoon pepper in a bowl. Pat ribs dry and lightly dredge
  in flour mixture, knocking off excess.

  Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot
  over medium-high heat until it shimmers. Brown ribs in 3
  batches, about 8 minutes per batch. Transfer as browned to
  a platter. Discard fat from pot.

  Cook onions, carrots, and celery in remaining 2
  tablespoons oil with 1/2 teaspoon salt over medium heat,
  stirring occasionally, until just softened and beginning
  to brown, 8 to 10 minutes.

  Add garlic and herbs and cook, stirring frequently, until
  garlic is softened and fragrant, 2 minutes.

  Add wine and boil until reduced by half, about 8 minutes,
  then stir in broth, tomatoes with juice, and vinegar and
  bring to a simmer.

  Return ribs to pot. Cover with the lid, then place in
  oven, and braise until ribs are fork-tender, 3 to 3 1/4
  hours.

  Transfer ribs with a slotted spoon to a bowl. Let cooking
  liquid stand briefly, then skim fat from top. Stir in
  olives. Adjust seasoning to taste, if necessary.

  Return meat to pot. Grate zest from orange over top just
  before serving.

  COOKSÆ NOTES: Short ribs can be braised up to 3 days
  ahead. Once braised, bring to room temperature, uncovered,
  then keep chilled, covered.

  Instead of a large heavy pot, you can use a 12" heavy
  skillet to brown the short ribs and cook the vegetables,
  transferring them as browned to a small nonreactive
  roasting pan. Deglaze the skillet with the wine, then pour
  it into the roasting pan with the remaining ingredients.
  Cover the pan tightly with heavy-duty foil (or a double
  layer of regular foil), then bring the liquid to a simmer,
  before transferring the pan to the oven.

  Recipe by Melissa Roberts

  Gourmet Live | December 2011

  MM Format by Dave Drum - 16 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... In vino veritas (in wine there is truth) - Pliny the Elder

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)