Ingredients for Provençal Short Ribs with Olives and Herbs

• 40g de farinha de trigo

• Sal

• Pimenta preta moída na hora

• 2.3kg short ribs (not cross-cut flanken)

• 4 colheres de sopa de azeite, divididas

• 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 dentes de alho grandes, picados

• 2 colheres de sopa de alecrim fresco picado

• 1 colher de sopa de folhas frescas de tomilho

• 2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux

• 475ml de caldo de galinha com baixo teor de sódio

• 1 (425g) can whole peeled tomatoes in juice

• 180ml de vinagre balsâmico

• 160ml (100g) pitted kalamata olives, rinsed and patted dry

• 1 laranja-baía

• Polenta, noodles, or potatoes

• A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, )

Heat oven to 177°C with rack in lower third.

Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoons 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 teaspoons 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.