Short Ribs Provencale

short-ribs2This is a wonderful rich dish. It’s a bit like Boeuf Bourguignon without nearly the amount of work.

I have sort of looked at several recipes and brought together the ingredients I especially like. I make no attempts at authenticity here. It’s French in spirit at least.

It think this is a very dressed up dish perfect for company as well as the family.

Enjoy it.

Adapted from Epicurious, and the MessyBakerBlog.


  • 6 – 8 short ribs
  • EVOO
  • 4 carrots, divided
  • 2 ribs celery
  • 1 lg onion
  • 4-5 cloves of garlic
  • 1 tbsp herbs de Provence
  • 1 c red wine (a burgundy or Merlot would be perfect)
  • 2 c beef stock (unsalted preferred)
  • 1/8 c flour
  • 1 tbsp tomato paste
  • 1 regular can of diced tomatoes (or equivalent diced fresh–about a 1 1/2 c)
  • 1 bay leaf, sprig of fresh rosemary or 1/2 tsp dried
  • salt and pepper


  1. In an oven ready pan, saute the ribs on all sides, browning well in a couple tbsp of olive oil.
  2. Remove the ribs to a plate.
  3. Finely dice the ribs of celery and one carrot. add to the saute pan and saute until just starting to give up a little liquid.
  4. Slice the onion into fairly thin slices and add to the celery and carrot. Continue sauteing until the onion is softened but not yet done.
  5. Add the garlic, microplaned, stir in well. Continue until you can smell it.
  6. Add the flour and stir in thoroughly.
  7. Add all the herbs.
  8. Add the wine and stock, stirring up all the bits from the bottom.
  9. Add the tomatoes and paste, stirring in well.
  10. Bring to a low boil and add the meat back and any juices from the plate.
  11. Cover and place in a 300° oven for 2 – 2 1/2 hours or until meat is falling off the bone.
  12. In the last 20 minutes, add the remaining carrots.


OVEN: 300

TIME: 2 – 2 1/2 hours

NOTES: Serves over mashed potatoes, rice, or noodles. If you grow your own herbs, by all means use them…I’d say keep the proportions the same but use about 2 tbsp fresh. It’s okay to mix dried with fresh if you don’t grow all that is needed.

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