Provençal Short Ribs with Olives and Herbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/melissa-roberts
Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef wi
Ingredients
- 1/3 cup all-purpose flour
- Freshly ground black pepper
- 5 pounds short ribs (not cross-cut flanken)
- 4 tablespoons olive oil, divided
- 2 medium red onions, cut into 1-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 celery rib, cut into 1/2-inch pieces
- 3 large garlic cloves, chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can whole peeled tomatoes in juice
- 3/4 cup balsamic vinegar
- 2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
- 1 navel orange
Instructions
- 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.
- 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.
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