This is a Provencal variation of boeuf en daube, a traditional French braised dish.Here, the short ribs are cooked in a wine sauce, which contains tomatoes and thyme and rosemary, two herbs that grow throughout the region. French stews are great examples of how one region will adjust a dish in order to use the ingredients that are available locally. Serve this with plenty of crusty bread to soak up the sauce.
SERVES: 6
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil
- 3 pounds boneless short ribs or 5 pounds bone-in short ribs
- 2 teaspoons salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- One 14-ounce can chopped tomatoes, drained
- 1 cup full-bodied red wine, such as a Rhone
- 1 cup beef stock (page 20) or store-bought beef broth
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 cup pitted brined Picholine green olives (see PSST on page 85)
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
- Sprinkle the meat evenly with the salt and pepper.
- Add the meat to the pressure cooker in small batches and brown.
- Remove the browned meat to a plate.
- Add the remaining 2 tablespoons of oil to the pressure cooker.
- Add the onion, garlic, thyme, and rosemary.
- Saute for 2 minutes to soften the onions.
- Add the tomatoes, wine, and stock.
- Return the browned meat to the pressure cooker.
- Lock the lid in place and cook at high pressure for 25 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Skim off any excess fat from the sauce.
- Stir in the parsley and olives.
- Taste for seasoning and add more salt and pepper if necessary.
- Serve immediately.
