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Short Ribs Provencale

Short Ribs Provencale

(Above: There is a variety of complex flavors in this dish.)

Sometimes you find an amazing recipe: one that outdoes all others for the same dish. This is that recipe for short ribs.

The recipe is time consuming but it’s well worth the wait. I found it on Epicurious. Cookbook author Rick Rodgers said the editors of Bon Appétit magazine asked him to create the ultimate version of braised short ribs and this is what he came up with, based on elements of various short rib dishes he enjoyed at several restaurants. He did this some 15 years ago in 2003, and having made this recently I can say it stands the test of time.

 

A blue dutch oven
You could this dish in a dutch oven for 2 1/2 hours.

 

I took it a step further by using short ribs I got at a local Massachusetts farm. I also had a pound of bacon and a chicken sausage I needed to cook, so I cooked them in the dutch oven before I cooked the short ribs. Before adding the ribs, I took out all of the oil left from the bacon and sausage except for about two tablespoons. I don’t think cooking bacon and sausage is necessary but I do believe it added even more depth to the wonderful flavors found in this dish.

I didn’t have any black olives so I used what I had on hand: olives stuffed with blue cheese. I also served the short ribs over mashed potatoes and covered it all in a blanket of the delicious sauce. Here’s the recipe. Bon appetite!

Short Ribs Provencale (From Rick Rodgers)

May 2, 2016
: Medium

By:

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 6 pounds individual short ribs (not cross-cut flanken)
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 12 garlic cloves, peeled
  • 1 tablespoon herbes de Provence
  • 2 tablespoons all-purpose flour
  • 2 cups hearty red wine, such as Zinfandel or Shiraz
  • 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
  • One 14 1/2-ounce can diced tomatoes in juice, drained
  • 1 bay leaf
  • 8 ounces baby-cut carrots
  • 1/2 cup Mediterranean black olives, such as Niçoise, pitted
  • 3 tablespoons chopped fresh parsley for garnish
Directions
  • Step 1 Preheat oven to 300°F.
  • Step 2 Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
  • Step 3 Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
  • Step 4 Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
  • Step 5 Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
  • Step 6 Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot, preferably over mashed potatoes.

 

Beef Bourguignon II: An Easier Recipe

Beef Bourguignon II: An Easier Recipe

Here’s a quicker and easier recipe than Julia Child’s boeuf bourguignon.

With temperatures in the 40s yesterday I was looking to make something in my dutch oven. So I looked on the Staub website and found this recipe. It’s time consuming (needs two hours in the oven) but pretty simple to make and dirties only one pan: your dutch oven.

Once you crisp the bacon, brown the beef, and saute the mushrooms, you throw everything back into the dutch oven and wait 2 hours for it to be done. I don’t have the steamer insert so I didn’t make the potatoes as described in this recipe on the Staub website. Instead I opted for mashed potatoes and some crusty bread.

You could also serve it with torta d’patata, according to this meal plan.

Beef Bourguignon II: An Easier Recipe

November 9, 2012
: 2 hr 40 min
: Medium

By:

Ingredients
  • Salt, to taste
  • 5 slices thick-cut smoked bacon, cut into 1/2-inch pieces
  • 1/2 lb. crimini mushrooms, stems removed and cut into quarters
  • 2 1/2 lb. beef chuck roast, cut into 1-inch cubes
  • 1 cup beef broth, divided
  • 3 Tbs. all-purpose flour
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1/2 lb. whole pearl onions, peeled
  • 3 cloves garlic, peeled
  • 1 Tbs. tomato paste
  • 1/3 cup brandy
  • 3 cups red Burgundy wine or Pinot Noir
  • 1 bouquet garni
  • Freshly ground pepper, to taste
Directions
  • Step 1 Heat a 5 qt. cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate.
  • Step 2 Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.
  • Step 3 Season the beef generously with the salt and pepper. Over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch. Transfer the beef to a plate.
  • Step 4 After the last batch of beef is browned, deglaze the cocotte with 1/2 cup beef broth, scraping up the browned bits with a wooden spoon. Return all the beef, bacon, and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute.
  • Step 5 Add the carrots, pearl onions, garlic, and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.
  • Step 6 Transfer to the oven and cook for 1 hour. Check the stew and give it a stir. Continue cooking the stew, covered, until the beef is fork-tender, 30 to 45 minutes more. Taste the liquid and season with salt and pepper, if desired, and discard the bouquet garni.
  • Step 7 Spoon the beef bourguignon into a shallow bowl. Serve with potatoes and garnish with parsley.

 

2011 Is All About Presentation

This Staub dutch oven is very heavy and very blue.
This Staub dutch oven is very heavy and very blue.

So last year I discovered a new (but very historic) cocktail, called the Tom & Jerry and I also made Julia Child’s boeuf bourguignon. But I didn’t have the best way to show it all off.

This year for Christmas my brother gave me a Staub dutch oven, which is perfect for cooking and serving stews, such as Julia’s dish. I spent a good part of New Years Day (3+ hours) preparing the French staple.

Many of the Tom & Jerry sets sold on Ebay or Etsy are from the 1950s or 1960s. But this one dates to the 1930s.
Many of the Tom & Jerry sets sold on Ebay or Etsy are from the 1950s or 1960s. But this one dates to the 1930s and features a fox hunting scene.

I also bought myself an early Christmas gift on Etsy (EBay’s artsy cousin): a punch bowl set from the 1930s specifically made for the Tom & Jerry. This potent eggnog created in the late 1800s was so popular at one time that many pubs were named after it.

If you’ve never had one, you’re in for a treat. Don’t worry if you don’t have a very proper Tom & Jerry mug to serve it in. Drink one of these and you won’t care what it (or you or that person of the opposite sex sitting across from you at the bar) look like.

Happy New Year.

Tom & Jerry Recipe

Julia Child’s boeuf bourguignon Recipe

Find more recipes in the Food section.