Slow Cooker Braised Niçoise Beef Shortribs
If last week’s recipe for carrot soup with pine nut and caper topping was simple, 
wholesome and elegant then this week’s is bold, nurturing and indulgent.
Adapted from acclaimed chef and Cookgirl Suzanne Goin’s cookbook Sunday Suppers at Lucques, braised Niçoise beef shortribs find a well deserved home in our recipe pages.
The challenge with adapting any recipe, especially one from a well respected chef, is to do it justice. We chose this one carefully knowing what works well in the slow cooker and I handed over to my husband to execute the finely tuned components – reduced liquid content, choosing bone – in shortribs for maximum flavor and adding a zen twist by incorporating our Daube Provençale slow cooker spice blend in place of the herbs used in Suzanne’s recipe.
My expectations were high as I imagined the bubbling pot of braising short ribs, the scent of the wine and herbs and the richness of the finished dish. Of course once it was all in the slow cooker we had plenty of free time to enjoy our Sunday together.
The braised beef turns soft and tender bathed in a rich, herbed tomato and wine gravy perfect for stirring into hot noodles.
So this week we’re encouraging friends to #getyourzenon for #slowcooksunday and try the recipe out. Let us know how you like it!
- 2 tbsp light olive oil
- 2 1/2 lbs bone-in beef short ribs
- 1/2 tsp salt
- 1/2 tsp black pepper, cracked
- 1 cup / 1 medium onion, diced
- 1/2 cup / 1 small bulb fennel, diced
- 1/2 cup, 1 large carrot, diced
- 3 tsp / 6 cloves garlic, minced
- 1/2 cup plum tomatoes, canned
- 1/4 cup balsamic vinegar
- 1 1/2 cups red wine
- 2 cups beef broth
- 1/2 cup pitted Niçoise olives
- 1 bay leaf
- 1 tbsp thyme leaves
- zest of 1/2 orange
- 1/4 cup flat leaf parsley
- ½ red onion, sliced
- 2 tbsp coriander leaf, chopped
- 2 tbsp lime juice
- season the short ribs with the salt and pepper
- heat the oil in a skillet over a medium heat and brown the short ribs for 6-8 minutes, turning 3 or 4 times
- transfer the browned ribs to the slow cooker
- in the same skillet over a medium heat soften the onions, fennel, carrot and garlic for 2-3 minutes
- turn the heat to high add the tomatoes, balsamic vinegar and red wine to the onion mixture and allow to bubble briskly for 2 minutes
- pour this mixture over the ribs in the slow cooker
- stir in the broth, olives, bay leaf, thyme and orange zest
- cover and cook on LOW for 8-9 hours or HIGH for 4 hours
- skim the fat from the surface (see cook's note below)
- stir in the parsley, remove the bones and discard
- shred the remaining meat in the braising liquid and serve over pasta, egg noodles or as a filling for a soft flour tortilla topped with sour cream and red onion chutney
- the ribs improve in flavor if cooked 2 days ahead. Cool completely, uncovered, then chill, cover and refrigerate. Remove any solidified fat before reheating
“It’s not our job to shape children but to nurture who they really are”
-Aldort
