Short Ribs Provencal

Transform your dinner table into a rustic French countryside feast with this Short Ribs Provençal recipe, a hearty, slow-cooked dish bursting with rich, comforting flavors. Succulent beef short ribs are seared to perfection, then braised in a robust sauce made with red wine, aromatic vegetables, crushed tomatoes, fresh thyme, and a hint of garlic. The recipe’s long oven time ensures the meat becomes irresistibly tender, practically melting off the bone. Ideal for cozy gatherings or an indulgent weekend meal, this dish pairs beautifully with creamy mashed potatoes or crusty artisan bread to soak up the luscious sauce. Highlighting its French-inspired charm and slow-cooking technique, this recipe is sure to become a favorite for elegant yet approachable home dining.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 3 lbs Beef short ribs
• 3 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 1 large Yellow onion, chopped
• 2 medium Carrots, peeled and diced
• 2 Celery stalks, diced
• 4 Garlic cloves, minced
• 2 tbsp Tomato paste
• 1 cup Dry red wine
• 2 cups Beef broth
• 1 cup Canned crushed tomatoes
• 4 Fresh thyme sprigs
• 1 Bay leaf
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 4

Sear the short ribs on all sides until they form a deep, golden-brown crust, about 2-3 minutes per side. Remove from the pot and set aside.

Step 5

Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.

Step 6

Add the chopped onion, carrots, and celery, cooking until the vegetables soften and begin to caramelize, about 5-7 minutes.

Step 7

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 8

Add the tomato paste and stir well to coat the vegetables, cooking for another 2 minutes.

Step 9

Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 3-4 minutes to reduce slightly.

Step 10

Add the beef broth, crushed tomatoes, thyme sprigs, and bay leaf. Stir to combine.

Step 11

Return the seared short ribs (and any juices that collected) to the pot, nestling them into the sauce so they are mostly submerged.

Step 12

Increase the heat and bring the mixture to a simmer. Then, cover the pot and transfer it to the preheated oven.

Step 13

Bake for 2.5 to 3 hours, checking occasionally to ensure the sauce isn’t drying out. Add a splash of broth or water if necessary.

Step 14

The short ribs are done when the meat is fork-tender and falling off the bone.

Step 15

Remove the pot from the oven. Discard the thyme sprigs and bay leaf.

Step 16

Serve the short ribs with the sauce spooned over the top, garnished with chopped fresh parsley. Enjoy with mashed potatoes, crusty bread, or polenta.

Nutrition Facts

Serving size	(2672.5g)

Amount per serving	% Daily Value*
Calories	4259.7

Total Fat 236.0g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 11.6g
Cholesterol 911.7mg	0%
Sodium 13291.5mg	0%
Total Carbohydrate 218.0g	0%
Dietary Fiber 16.8g	0%
Total Sugars 156.9g
Protein 260.6g	0%

Vitamin D 108.9IU	0%
Calcium 583.6mg	0%
Iron 23.6mg	0%
Potassium 6184.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 25.8%

Carbs: 21.6%