Short Ribs Provençale with Blue Cheese and Rosemary Polenta
2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence*
2 cups red Zinfandel
2 1/2 cups canned beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 bay leaf
1/2 cup (about) water
24 baby carrots, peeled
1/2 cup Niçois olives,** pitted
3 tablespoons chopped fresh parsley
Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
Add remaining 1/2 cup broth, peeled baby carrots, and Niçois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley.
*A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.
Bon Appétit
Sensational memories elicited by the smell of your favorite home cooked meal, are often indescribable. The great thing about Short Ribs and Polenta is it is just as easy to serve 2 people, as it is to serve 10 people. Whether you are gathering for the food itself or just gathering to converse with everyone, this is a meal that everyone can enjoy. Short Ribs and Polenta bring people together. Allowing people to enjoy such a remarkable dish helps create memories. My grandmother always has told my family that food is only the appetizer to a full course meal of entertainment. Short Ribs Provençale served over Blue Cheese and Rosemary Polenta is a heart-warming meal for me. I remember the first time my grandmother introduced me to this meal. I was sitting in the biggest room in my house surrounded by fourteen of my friends watching the Oregon Ducks play the UCLA Bruins. My grandmother called for my assistance in the kitchen. Although, when I stepped into the kitchen, a scent of pleasure and warmth punched me in the face. She then made me a plate of these Short Ribs and Polenta that looked more like a brown type of gruel that they would serve in a jail. My brain took a bit of time to connect the sensational smell to the obscure appearance of the beef. As I took my first bite, I was shocked. The way the beef melted in my mouth was complimented by the creamy texture of the polenta and contrasted by the sharp taste of blue cheese. I began to understand why my grandmother did not invite the crowd to eat. She was a knowledgeable woman and understood if food is put in front of teenage boys, they would eat all of the food and return for more. Being unable to keep this secret to myself, I went and grabbed my three best friends from the room everyone was watching the game in. I had to do quite a bit of convincing to get my friends to take their first bite of the Short ribs, but once they took their first bite, none of us stopped. We continued to eat until all of the short ribs were gone. The last plate was finished just as one of my friends walked in and asked what the sensational smell was. My other friends and I could only respond with silence.