Short Ribs Provencale

Those darn French, and I say that with all due respect since I can claim to being one half French Canadian - not that it's the same thing mind you. The French are masters at blending flavors to come up with the most incredible dishes. This sensational Short Ribs recipe fairly explodes with flavor and all from a combination of the simplest ingredients.

Provence is a large region in southern France bordering the Mediterranean Sea and with its sun blessed climate lays claim to being the garden of France. Their food style resembles Italian, Greek or Spanish and makes use of the best the Mediterranean sea can offer along with lots of vegetables grown in the area. Dishes often include olives and the olive oil produced locally and seasoned with a popular dried herb blend containing thyme, marjoram, savory, rosemary, sage and basil known as Herbes de Provence.

I made use of almost everything except the seafood last night to create a braise loaded with tender beef short ribs cooked in Zinfandel flavored with beef stock, garlic and Herbes de Provence and finished with wonderful salty olives (Kalamata - couldn't find Nicois). Download Short Ribs Provencale The timing couldn't have been better as we had a major cooling "event" which made comfort food most welcome on the dinner table. Served over mashed potatoes with fresh rolls on the side, and a bottle of darn good Zinfandel there were two very happy guys at the table (and moi of course).

Dessert remained in the comfort category. We made short work of an Apple Blueberry Crumble that was the perfect combination of sweet blueberries and tart apples, thanks in no small part to the bag of wild blueberries I had in my freezer. Download Apple Blueberry Crumble Trader Joe's I love you! With a side of vanilla ice cream, what more is there to be said except .... tres bon!

  

Comments

[Nanan]

I love a good braise and would adapt it to my tomato allergy - easy enough in my world - looks lovely! bet those guys were happy!! Nice looking meal - as always - and dessert to boot - my you spoil them!

[June]

I can't help spoiling the big guy plus it comes back to me ten fold.

[Betty Prewitt]

I have made the Apple Blueberry Crumble twice and it is amazing. In fact since I need to get a granny smith for the deep dish chicken curry pie I will buy enough to make this for desert. Can't wait!!

[June]

Betty - It's a great recipe for crumble isn't it ...a little different from the usual. Can't wait to hear what you think of the deep dish chicken curry pie!