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Provençal-Braised Beef with Orange and Black Olives

Adapted By StarChefs

Yield: 4 servings

  • 8 short ribs of beef, 6 ounces each

Marinade

  • 2 1/2 cups dry red wine
  • 1/2 cup cognac
  • 3 carrots, peeled and thinly sliced
  • 2 small onions, thinly sliced
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 2 teaspoons fresh thyme, chopped
  • 1/2 teaspoon celery seeds
  • Zest of one orange

Braise

  • Vegetable oil
  • 1/4 pound smoked bacon, diced
  • 8 shallots, peeled and cut in half through the root
  • 12 whole heads garlic cloves, smashed
  • 1 Tablespoon tomato paste
  • 1 1/2 cups chicken stock, homemade or low-sodium canned
  • 1/4 cup pitted black olives
  • 5 anchovies, rinsed
  • 4 sprigs fresh thyme
  • 1 cup penne or ziti pasta
  • 1/4 cup grated Parmesan cheese or to taste
  • 3 Tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper
Bring all the marinade ingredients to a boil and simmer 20 minutes. Remove from the heat and cool. Toss the ribs with the marinade and marinate overnight in a non-corrosive container.
Preheat oven to 325°F.

Heat 1/8-inch olive oil in a large ovenproof casserole over high heat. Pat the ribs dry and season well with salt and pepper. Sprinkle with flour. Sear on both sides in the oil until brown. Transfer to a platter. Add the bacon and render. Transfer to the platter with the ribs. Add the whole shallots and garlic and brown. Add the tomato paste and cook 1 minute. Add the marinade and reduce by three-quarters. Add the chicken stock, olives, anchovies and fresh thyme sprigs. Return the ribs to the casserole. Cover the braise with a piece of aluminum foil touching the ribs. Cover the casserole with the top and braise in the oven for 2 1/2 hours, or until the meat begins to fall off the bone.

Transfer the ribs to a platter. Skim the fat from the surface of the braising juices and reduce the juices if necessary to form a sauce.

Bring a large pot of salted water to a boil. Add the penne or ziti and cook until al dente. Drain.

Toss the cooked pasta with half of the braising juices. Put a spoonful of the pasta on each of the four warm plates. Top with a tablespoon or so of grated Parmesan cheese. Put two ribs on each plate, cover with a spoonful of braising juices, and sprinkle with some parsley.

Wine Suggestion

Tarius Zinfandel Alexander Valley Demonstene Vineyard 1997, or Argiano Brunello di Montalcino 1994
Great Chef de Partie Opportunity in Chicago
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The Culinarian: A Kitchen Desk Reference
by Barbara Ann Kipfer
John Wiley & Sons
October 2011
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