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)

Image may contain Food Dish Meal Pasta Noodle Plant and Spaghetti

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

See Related Recipes and Cooking Tips

The Real Definition of "Wine and Dine"
Sure, a glass of red or white tastes great alongside your meal. But shouldn't you have popped the cork before you started cooking?

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Recipe notes

The Real Definition of "Wine and Dine"