Name: Provençal Short Ribs with Olives and Herbs
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 1 adet 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; 1 çay kaşığı 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; 500 g Polenta, noodles, or potatoes; 0.25 çay kaşığı salt; 1 g whole peeled tomatoes (canned)

Malzemeler

Malzemeler
1 adet 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
1 çay kaşığı 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
500 g Polenta, noodles, or potatoes
0.25 çay kaşığı salt
1 g whole peeled tomatoes (canned)

Hazırlanışı

Preheat oven to 160°C (325°F). Pat dry 2268g beef short ribs.

Season short ribs with salt and pepper. Heat 30g olive oil in a Dutch oven over medium-high heat and brown ribs on all sides.

Remove ribs. Add 25g olive oil to the pot. Sauté 300g red onion, 2g carrots, and 1g celery until softened, about 8 minutes.

Provençal Short Ribs with Olives and Herbs

Malzemeler

Hazırlanışı

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