Name: Provençal Short Ribs with Olives and Herbs
Cook time: 1 hour
Total time: 4 hours
Yield: Makes 6 servings
Ingredients: 1/3 cup all-purpose flour; Salt; Freshly ground black pepper; 5 pounds short ribs (not cross-cut flanken); 4 tablespoons olive oil, divided; 2 medium red onions, cut into 1-inch pieces; 2 carrots, cut into 1/2-inch pieces; 1 celery rib, cut into 1/2-inch pieces; 3 large garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; 1 tablespoon fresh thyme leaves; 2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux; 2 cups low-sodium chicken broth; 1 (15-ounce) can whole peeled tomatoes in juice; 3/4 cup balsamic vinegar; 2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry; 1 navel orange; Polenta, noodles, or potatoes; A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, see Cooks' Notes)

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Provençal Short Ribs with Olives and HerbsChris Gentile

Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply satisfying main dish for Hanukkah or any other celebratory occasion.

Cooks' Notes:

•Short ribs can be braised up to 3 days ahead. Once braised, bring to room temperature, uncovered, then keep chilled, covered.
•Instead of a large heavy pot, you can use a 12-inch heavy skillet to brown the short ribs and cook the vegetables, transferring them as browned to a small nonreactive roasting pan. Deglaze the skillet with the wine, then pour it into the roasting pan with the remaining ingredients. Cover the pan tightly with heavy-duty foil (or a double layer of regular foil), then bring the liquid to a simmer, before transferring the pan to the oven.

Recipe notes

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