Braise short ribs with Provencal seasonings like herbes de Provence (thyme, basil, fennel, marjoram, and lavender), olives, and oranges, then elevate the modest cut with an Italian gremolata of orange rind, parsley, and garlic. At the end of cooking the meat is fall-off-the-bone tender. Use larger, meatier short ribs, called English-style, so you can serve one bone to each guest. Let the dish sit overnight so you can skim the fat from the surface before reheating.
|4||long, meaty short ribs
(about 3 pounds total)
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|6||medium leeks, thinly sliced|
|2||carrots, cut into ¼-inch dice|
|2||stalks celery, cut into ¼-inch dice|
|4||cloves garlic, chopped|
|1||tablespoon herbes de Provence|
|Grated rind of 1 navel orange|
|1½||cups dry red wine|
|2||medium tomatoes, chopped|
1. Set the oven at 300 degrees.
2. Use parchment paper to cut out a round or oval the same size as a large flameproof casserole; set aside.
3. Sprinkle the ribs all over with salt and pepper. In the casserole over medium heat, heat the oil. Add the ribs in a single layer and cook without disturbing for 5 minutes. Turn and brown the other side for 5 minutes. Transfer to a bowl.
4. Pour off and discard all but about 2 tablespoons of fat from the pan, if necessary. Add the leeks, carrots, and celery. Cook, stirring often, for 5 minutes. Add the garlic and herbs de Provence and cook 1 minute more. Add the orange rind and wine, stirring with a large spoon for 1 minute or until all the sediment in the pan dissolves.
5. Return the ribs and any accumulated juices to the pan. Add the water and tomatoes. The liquid should almost cover the ribs; add more water if necessary. Bring to a boil, remove from heat, add the parchment paper, and cover with lid.
6. Transfer to the oven and cook, turning every 30 minutes, for 2½ hours, or until the ribs are falling off the bone. If the pan seems dry during cooking, add more water.
7. Remove the meat and vegetables from the pan and transfer to a container. Tip the liquid into another container. Cool; refrigerate both overnight.
GREMOLATA AND GARNISH
|½||cup chopped flat leaf parsley|
|2||cloves garlic, finely chopped|
|½||cup pitted Nicoise olives|
1. Skim off and discard the fat from the liquid. Return the meat and liquid to the pan. Set over high heat and bring to a boil. Simmer for 15 minutes or until the meat is heated through.
2. Grate the orange. In a bowl combine the rind, parsley, and garlic. Mix well.
3. Cut a slice from each end of the orange and set it upright on a cutting board. With a serrated knife, cut down the sides, removing the white pith. Cut inside each membrane to remove the segments, discarding any seeds.
4. When the ribs are heated, stir in the olives and orange segments. Taste for seasoning and add more salt and pepper, if you like. Serve the meat with the cooking juices. Garnish with gremolata.