Provençal Short Ribs

Provençal Short Ribs


3 to 4 pounds bone-in beef short ribs
Coarse salt and freshly ground black pepper
2 tablespoons Dierbergs extra virgin olive oil
1½ cups coarsely chopped onion
1½ cups coarsely chopped celery
1½ cups coarsely chopped carrots
6 cloves garlic, minced
1 cup vermouth
1 carton (32 ounces) beef broth
½ cup pitted kalamata olives
5 sprigs fresh thyme, OR 1 teaspoon dried
5 sprigs fresh rosemary, OR 1 teaspoon dried
1 bay leaf
¼ cup Dierbergs flour, dissolved in ⅓ cup water
1 cup whole pitted green olives


Season short ribs with salt and pepper.

In Dutch oven, heat olive oil over medium-high heat; cook short ribs in batches until browned on all sides, about 10 minutes. Place ribs on platter; set aside.

Add onion, celery, carrots, and garlic to drippings in Dutch oven; cook stirring to scrape browned bits from bottom of pan until vegetables are tender, about 6 minutes.

Stir in vermouth; cook until reduced by half, about 8 to 10 minutes.

Add short ribs along with any accumulated juices to pan. Pour broth over top.

Stir in Kalamata olives, thyme, rosemary, and bay leaf, cover, and bake in 325°F. oven until meat is very tender, about 3 to 3½ hours.

Place meat on serving platter.

Skim fat from pan drippings; remove and discard bay leaf. Gradually stir flour mixture into pan drippings.

Add green olives; cook over medium heat stirring frequently until thickened, about 5 minutes. Serve short ribs with gravy.


Short ribs are best prepared ahead. Refrigerate ribs and gravy separately. Skim fat from gravy and heat gravy. Add ribs, cover, and cook over low heat until heated through.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 366
Cholesterol: 54 mg
Fat: 21 g
Sodium: 1195 mg
Carbohydrates: 15 g
Protein: 21 g
Fiber: 4 g Saturated Fat: 5 g