Provençal Short Ribs with Olives and Herbs

This was absolutely awesome. I will absolutely be making it again. Don't skip the olives, they are key, and I recommend using olives in oil since they are so much better than brined imho.

• Anonymous

• Washington, DC

• 11/2/2021

I cook short ribs many different ways and this is one of my favorite ways. There are richer and less spicy ways to do it. There are less spicy and more meaty ways to do it. I would think that most cooks here could read a recipe and know how it will taste and maybe make adjustments to their individual style. One tweak I make is to use organic San Marzano tomatoes instead of generic pealed tomatoes with their juices. It is an improvement, like when I use Cointreau instead of triple sec when making margaritas. Attention to details is important.

• haroldsmom3

• Gainesville, FL

• 7/1/2021

I cut the balsalmic vinegar down to less than 1/3 of the recipe specifications; used tomato paste mixed with chicken broth about 6T to 15 oz instead of canned tomatoes (because I find most canned tomatoes too acid), and added a tsp of maple syrup.I used the oven oven at 325 F for 3 hours and deboned the ribs- the meat was soft and delicious. Also when warming it up I found it needed a bit more liquid so I added water, and served with mashed potatoes ..I recommend making it the day before so you can skim the fat (if it's solid it is much easier ).

• pie_in_the_sky

• New England

• 6/23/2020

Had I read some of the reviews before hand perhaps I wouldn’t have been so disappointed. The vinegar - I used my best balsamic- ruined it. Definitely cut it in half. The olives & orange zest felt like an attempt to create balance of flavors but doesn’t work. I’m sticking with Daniel Bouley’s short ribs with celery root puree.

• Anonymous

• San Francisco, CA

• 8/28/2018

This recipe is fabulous. I am not a huge meat eater but I love these short ribs. They fall apart after cooking.... so tender and flavorful. I served it for a dinner party and my guest claimed they were the best they had ever tasted. I added a full bottle of wine by mistake vs the amount in the recipe. I cooked the ribs for 3 1/2 hrs. in the oven vs. the 3 1/4 hrs. because I was delayed returning home. Almost all the liquid had evaporated. So even with the extra liquid, it was not enough. Watch carefully toward the end of the baking time. Also, the first time I made this I served it over pasta. I din't think there was enough sauce to coat the pasta. The next couple of times I served over mashed potatoes. It was delicious.

• rsfgolfer

• Solana Beach, CA

• 3/19/2017

This was DELICIOUS! I read reviews from other users so used only 1/2 a cup of the balsamic, and unfortunately I found it the day I wanted to make it, and my butcher only have frozen short ribs, so I went with 2.75 lbs of chuck roast. I will definitely be making this again - so much "better" than pot roast, such a depth of flavor with the addition of the olives and the orange zest. It's been wonderful for leftovers, too!

• lesleybarnett

• Chicago, IL

• 1/5/2017

First off, to the guy that said it was bland and uninteresting....Do ya think maybe the fact that you put 2 extra cups of bland chicken broth in it had something to do with that??? Lordy. Anyway, I've made this a couple of times and it is always a huge hit. Use less vinegar.

• Anonymous

• oLouisiaLouisisai

• 12/11/2016

Pretty good I had only 3lbs of ribs but that was plenty for the amount of sauce. Also, given the reviews I reduced the vinegar to 1/4 cup but think I would increase it to 1/2 cup.

• meta

• tallahassee, FL

• 11/14/2016

Excellent. I doubled this for a crowd and got rave reviews. Followed exactly except I used 1/2c balsamic vinegar as others noted. The orange rind and olives put this over the top. Will absolutely make this again.

• shershon

• Boston, MA

• 3/22/2015

What an outstanding recipe! After reading the reviews, I followed the directions to the letter first time through, with one exception: I added 1 lb. whole mushrooms to the "chicken broth" stage. After I had the dish in the oven I left the house for a while and when I returned the smell was absolutely heavenly. Definitely don't miss the fresh orange zest at the end. I served this with Spätzle and green beans seasoned with fresh dill. This dinner was a hit and I will be making it again. Next time I prepare it I will do so a day in advance so I can refrigerate and remove the fat more easily at the end.

• pek264

• Phoenix AZ

• 3/2/2015

I was expecting more from this recipe. It tastes like pot roast (in the crock pot) not a specially prepared braised short rib dish. In all fairness I just took out of the oven and had a taste w/o adding the olives yet, I don't plan on the orange zest. I'm gonna let it chill overnight and remove the fat as others have suggested. I'll be serving it over homemade mashed potatoes. I think my favorite part is the whole fresh crimini mushrooms I added same time as the garlic. Maybe it needs time but the depth of flavors isn't that intersting. I was torn between using boneless and bone in short ribs. I opted for both. Also I added 2 xtra cups of chicken stock for more broth. I also halved the balsamic vinegar as others suggested. Overall it is tasty but just wish it was tastier. Was alot of work for what I feel is not that much result.

• culino2003

• Los Angeles

• 3/7/2014

Ridiculously good! I forgot to add orange zest but otherwise followed the recipe exactly and it turned out wonderful. I made it the night before I served it, and cooled and chilled it. This made taking the fat out extremely easy. I definitely plan on making this dish again. The leftovers are simply super too.

• yuna

• Northern Virginia

• 1/6/2014

Fantastic and easy.

• amsq

• Darnestown, MD

• 11/4/2013

The trade off for this delicacy is the high fat content - it begs for this dish to be made the day before so you can lift the chilled fat before reheating. The orange zest cuts the richness, but if you find it to be too much dust with a light hand or pass table-side mixed with some chopped fresh herbs d' Provence to cut the fruitiness. Short ribs dishes in general benefit immensely from a quick pass under the broiler after they have braised. It caramelizes the top of the meat and takes this dish from an extraordinary stew to a small bit of heaven. Absolute delight served atop Parmesan scented polenta with garlicky green beans on the side. Pour a 2010 Bordeaux and take a curtain call bow. It is reason enough to celebrate the blink-of-an-eye passing of Fall, the holiday rushes of winter, and the snowed in days that follow, before we greet the new peas and lamb of spring.

• jakemike

• Apex, NC

• 10/10/2013

These are really delicious. I cut back a little on the vinegar and they braised for three and a half hours and rested while I made my sides. I was a little unsure about the olives but loved the salty richness they added. I added the zest on individual bowls and I'm glad I did. Served with creamy polenta and a celery, fennel and apple salad which cut the richness. Can't wait to have the leftovers tonight.

• otwell

• San Diego

• 10/3/2013