• Ingredients: 35
  • Serves: 6

Short ribs provençale with extra-virgin olive oil, individual short ribs, salt, plus more to taste, freshly ground black pepper, plus more to taste, large onion, finely chopped, medium carrot, finely chopped, celery rib, finely chopped, garlic cloves, peeled, herbes de provence, all-purpose flour, hearty red wine, such as zinfandel or shiraz, beef stock, preferably homemade, or reduced-sodium chicken broth, one 14 1/2-ounce can diced tomatoes in juice, drained, bay leaf, baby-cut carrots, mediterranean black olives, such as niçoise, pitted, chopped fresh parsley for garnish.

Ingredients

  • 2 tbsps. extra-virgin olive oil
  • 6 lb. individual short ribs
  • 3/4 tsp. salt, plus more to taste
  • 1/2 tsp. freshly ground black pepper, plus more to taste
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 12 garlic cloves, peeled
  • 1 tbsp. herbes de Provence
  • 2 tbsps. all-purpose flour
  • 2 cups hearty red wine, such as Zinfandel or Shiraz
  • 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
  • One 14 1/2-ounce can diced tomatoes in juice, drained
  • 1 bay leaf
  • 8 oz. baby-cut carrots
  • 1/2 cup Mediterranean black olives, such as Niçoise, pitted
  • 3 tbsps. chopped fresh parsley for garnish

Crust

  • 1 1/2 cups all purpose flour
  • 3 tbsps. sugar
  • 1/4 tsp. salt
  • 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 3 to 4 tbsps. chilled cream

Streusel

  • 9 tbsps. unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup sliced almonds
  • 3/4 cup golden brown sugar
  • 1 tsp. ground cinnamon
  • 3/4 cup all purpose flour

Filling

  • 5 cups 1/2-inch-thick slices rhubarb
  • 1 1/4 cups sugar
  • 1/2 cup all purpose flour
  • 1 tsp. grated lemon peel

Assembly

  • *Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat.

    For this step you will need

  2. Step 2 Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes.

    For this step you will need

  3. Step 3 3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low.

    For this step you will need

  4. Step 4 Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute.

    For this step you will need

  5. Step 5 Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon.
  6. Step 6 Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

    For this step you will need

  7. Step 7 4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours.
  8. Step 8 5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf.

    For this step you will need

  9. Step 9 Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot).
  10. Step 10 Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.

    For this step you will need

Nutrition information

Calories 1,925 Carbohydrates 17 g (6%)
Fat 170 g (262%) Protein 69 g (138%)
Saturated Fat 72 g (362%) Sodium 775 mg (32%)
Polyunsaturated Fat 7 g Fiber 3 g (13%)
Monounsaturated Fat 78 g Cholesterol 345 mg (115%)