Provencal ribs
2 servings
180 minutes
Provençal ribs are a true embodiment of French culinary mastery. This recipe originates from picturesque Provence, where aromatic herbs, red wine, and tender meat create a harmony of flavors. Beef ribs braised in a rich sauce with Provençal herbs acquire remarkable tenderness and depth of flavor. The wine and broth infuse the meat with a rich aroma, while tomatoes and olives add a slight tanginess. The dish impresses with its richness and warms the soul, reminiscent of warm evenings in southern France. It is served with crispy baguette that pairs perfectly with the thick sauce. An ideal choice for a cozy dinner or festive gathering, it captivates with its refined taste and Mediterranean charm.
1
Preheat the oven to 150 degrees. Meanwhile, heat oil in a deep skillet and fry the ribs on high heat for 2 minutes on each side. Remove the ribs to a plate.
- Olive oil: 1 tablespoon
- Beef ribs: 500 g
2
Reduce the heat to medium. Add the onion and carrot to the pan and sauté until the vegetables are soft, then add the garlic. When fragrant, add the herbs de Provence, red wine, broth, tomatoes, salt, bay leaf and bring to a boil over high heat.
- Onion: 1 head
- Carrot: 1 piece
- Finely chopped garlic: 2 cloves
- Provencal herbs: 0.3 teaspoon
- Red wine: 0.8 glass
- Beef broth: 1 glass
- Tomatoes: 60 g
- Salt: 0.5 teaspoon
- Bay leaf: to taste
3
Add the ribs to the pan and place in a preheated oven for 2.5 hours. Don't forget to turn the ribs.
4
Take the pan out of the oven. Place the ribs on a plate. Remove the bay leaf and put the sauce on high heat. Simmer the sauce for about 8 minutes until thickened. When the sauce cools slightly, add olives. Put the ribs in the sauce and heat them up. For serving, drizzle the ribs with sauce, garnish with parsley, and serve with crispy French bread. Enjoy your meal!
- Pitted olives: 0.3 glass
- Chopped parsley: 1 tablespoon