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Daube Of Beef Short Ribs

Daube of Beef Short Ribs recipe image
This hearty Daube of Beef Short Ribs is a quintessential Provençal dish that transforms tough cuts into melt-in-your-mouth tenderness. The beef is first marinated in dry red wine, garlic, and aromatic herbs like rosemary and thyme, allowing the flavors to deeply penetrate the meat. Slow-braising the ribs with mirepoix vegetables and Niçoise olives creates a robust, complex sauce that is both savory and slightly tangy. The texture is luxurious, with the meat pulling away from the bone effortlessly. This dish is perfect for cozy winter dinners, special family gatherings, or when you want to impress guests with a restaurant-quality meal. While it requires time for marinating and cooking, the process is largely hands-off, resulting in a deeply satisfying and aromatic centerpiece that pairs beautifully with crusty bread or mashed potatoes.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 387.7
Description
This hearty Daube of Beef Short Ribs is a quintessential Provençal dish that transforms tough cuts into melt-in-your-mouth tenderness. The beef is first marinated in dry red wine, garlic, and aromatic herbs like rosemary and thyme, allowing the flavors to deeply penetrate the meat. Slow-braising the ribs with mirepoix vegetables and Niçoise olives creates a robust, complex sauce that is both savory and slightly tangy. The texture is luxurious, with the meat pulling away from the bone effortlessly. This dish is perfect for cozy winter dinners, special family gatherings, or when you want to impress guests with a restaurant-quality meal. While it requires time for marinating and cooking, the process is largely hands-off, resulting in a deeply satisfying and aromatic centerpiece that pairs beautifully with crusty bread or mashed potatoes.
Ingredients
  • 6 cup Dry red wine
  • 1 tablespoon Minced garlic
  • 1 Bay Leaf
  • 1 tablespoon Dried rosemary, crumbled
  • 1 tablespoon Dried thyme, crumbled
Directions
  1. 1
    Make marinade: In a large saucepan, combine 6 cups dry red wine, 1 tablespoon minced garlic, 1 bay leaf, 1 tablespoon crumbled dried rosemary, 1 tablespoon crumbled dried thyme, zest from two 3x1.5-inch strips of fresh orange, and 1 tablespoon whole black peppercorns.
  2. 2
    Simmer the marinade mixture for 10 minutes, then remove from heat and let cool completely, uncovered.
  3. 3
    Place 4 lb beef short ribs in a large bowl and pour the cooled marinade over them, ensuring they are fully submerged.
  4. 4
    Cover the bowl and refrigerate the ribs for 24 hours, turning occasionally if possible.
  5. 5
    Preheat your oven to 325 degrees Fahrenheit (163°C).
  6. 6
    Remove ribs from the marinade with tongs, placing them on a plate. Pour the marinade through a large sieve into a kettle to separate the liquid from the solids.
  7. 7
    Boil the strained marinade liquid until it reduces by about one-fourth, concentrating the flavor.
  8. 8
    In a 4-quart heavy ovenproof kettle or Dutch oven, heat 2 tablespoons olive oil over moderately high heat until hot but not smoking.
  9. 9
    Add 1 chopped large onion, 1 chopped celery rib, and 1 chopped carrot to the pot. Sauté for 6 minutes, or until golden brown.
  10. 10
    Sprinkle the vegetables with 2 tablespoons all-purpose flour and cook, stirring constantly, for 3 minutes over moderately low heat.
  11. 11
    Add 4 cups beef broth and the reduced marinade to the vegetables, whisking to combine, and bring to a simmer.
  12. 12
    Add the marinated beef short ribs to the pot and bring the liquid back to a simmer.
  13. 13
    Cover the kettle and braise in the middle of the oven for 3 hours, or until the meat is tender and pulls away from the bones.
  14. 14
    Transfer the meat to a platter using a slotted spoon, discarding any bones and gristle. Keep the meat warm, covered.
  15. 15
    Pour the cooking liquid through a very fine sieve into a large saucepan to remove vegetable solids, then stir in 3/4 cup drained, pitted Niçoise olives.
  16. 16
    Simmer the sauce, uncovered, for 20 minutes, or until it thickens slightly and coats the back of a spoon.
  17. 17
    Return the meat to the sauce and heat over moderate heat until warmed through.
  18. 18
    Garnish with fresh rosemary sprigs before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 387.7kcal
% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 23.4mg1%
Total Carbohydrate 31.0g11%
Dietary Fiber 7.6g31%
Sugars 2.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, braised, daube, mediterranean, provençal, short ribs, red wine, comfort food, slow cook, herbs, rosemary, thyme, garlic, olives, dinner party, winter meal, meaty, savory, traditional, french cuisine
Read it online: https://www.chefs-mate.com/recipe/daube-of-beef-short-ribs/