Provençal Short Ribs with Olives and Herbs

Name: Provençal Short Ribs with Olives and Herbs
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: A wide 6- to 8-quart heavy pot; 0.3333333333333333 bardak all-purpose flour; 0.75 bardak balsamic vinegar; 5 pound beef short ribs; 2 g carrots; 1 celery stalk; 2 yemek kaşığı chopped fresh rosemary; 1 yemek kaşığı Fresh thyme leaves; freshly ground black pepper; 2 bardak full-bodied red wine; 3 diş large garlic cloves, chopped; 2 bardak low-sodium chicken broth; 2 medium red onion; 1 Navel orange; 4 yemek kaşığı Olive Oil; 0.6666666666666666 bardak pitted kalamata olives; Polenta, noodles, or potatoes; salt; 1 g whole peeled tomatoes (canned)

🍽️ 6 porsiyon

Malzemeler

Malzemeler
A wide 6- to 8-quart heavy pot
0.3333333333333333 bardak all-purpose flour
0.75 bardak balsamic vinegar
5 pound beef short ribs
2 g carrots
1 celery stalk
2 yemek kaşığı chopped fresh rosemary
1 yemek kaşığı Fresh thyme leaves
freshly ground black pepper
2 bardak full-bodied red wine
3 diş large garlic cloves, chopped
2 bardak low-sodium chicken broth
2 medium red onion
1 Navel orange
4 yemek kaşığı Olive Oil
0.6666666666666666 bardak pitted kalamata olives
Polenta, noodles, or potatoes
salt
1 g whole peeled tomatoes (canned)

Hazırlanışı

Heat oven to 350°F 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.

Provençal Short Ribs with Olives and Herbs

Malzemeler

Hazırlanışı

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