Active Time

　　1 hour

　　Total Time

　　4 hours

　　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.

　　

Ingredients

Makes 6 servings

　　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

　　

Accompaniments:

Polenta, noodles, or potatoes

　　

Special Equipment

A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative, see Cooks' Notes)

　　

Step 1

Heat oven to 350°F with rack in lower third.

　　

Step 2

Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.

　　

Step 3

Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.

　　

Step 4

Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.

　　

Step 5

Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.

　　

Step 6

Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.

　　

Step 7

Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.

　　

Step 8

Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.

　　

Step 9

Return meat to pot. Grate zest from orange over top just before serving.

　　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.