Not Quite Daube Provençal: Red Wine Braised Short Rib French-ish Beef Stew

Tomorrow is Mike’s birthday and with a bit of luck, he’ll be having an important day, deliberate our for him by his great spouse, me! Actually although, I’m kidding as a result of I completely suck at planning out birthdays. I get mildly anxious (okay, quite a bit anxious) after I must make choices about issues that I feel are essential. And birthdays are essential! I imply, they’re a day to have fun somebody’s existence. And on this case, not simply any somebody, however my somebody.

Often I’ve it fairly simple as a result of for the previous couple of years we’ve been fortunate sufficient to have coincidentally been in Tokyo for Mike’s birthdays. Planning a birthday in Japan is simple. All of the meals is wonderful and even simply strolling round is fascinating. Should you’re into whiskey, like Mike is, there are a plethora of whiskey locations or little cocktail bars which can be enjoyable and celebratory. Plus, it is best to all the time eat noodles in your birthday and as everyone knows, Tokyo is stuffed with ramen, in order that’s simply sorted. Aspect observe, do you guys eat noodles in your birthday? It’s a factor Mike and do – we all the time all the time eat noodles on our birthdays.

Anyway, tomorrow there’s positively going to be some noodle consuming, however I additionally needed to make Mike a particular pre-birthday meal, simply because. I thought of it lengthy and laborious as a result of it’s truly type of laborious cooking for Mike. He type of likes all the things however doesn’t actually love something. Okay, no, that’s a lie. He loves Chinese language bbq pork, fried hen, steak frites, sushi, and ramen. I made him steak frites a few years in the past, however this yr I needed to type of be nostalgic so I made him one thing that I attempted to make him very early on in our relationship.

red wine braised short ribs | i am a food blog

red wine braised short ribs | i am a food blog

Our very first journey overseas collectively was to Europe. It was my first time and it was fairly magical. It was additional enjoyable as a result of Mike had been earlier than and we managed to go to a few his favourite locations, certainly one of them being Good, France. We went to this little bistro that served wonderful daube (beef stew, in case you, like me, do not know what daube is). It was certainly one of our favourite meals on our journey, partially as a result of Mike talked it up earlier than we received there and partially as a result of it lived as much as the hype. It was wealthy and deep, filled with beefiness. They served it together with your selection of ravioli, gnocchi, or spaghetti. I selected ravioli, however Mike received gnocchi.

So, being in an tremendous nostalgic temper (birthdays all the time make me nostalgic) I believed I’d make daube with gnocchi. The factor is, this isn’t the primary time I’ve tried – the important thing phrase right here is tried – to make daube. It was a really very long time in the past, mainly earlier than I even knew methods to cook dinner, not to mention maintain a knife correctly. Nonetheless, I went all out and purchased some tremendous costly natural groceries and tried to make a French stew that I basically knew nothing about. I had excessive hopes, however shock, shock, it didn’t prove in any respect. Mike kindly advised me he beloved it, however I knew. I imply, I didn’t know methods to make daube, however I knew the way it was purported to style, and it wasn’t something like what I made.

Unhappy factor is, years later and I nonetheless don’t know methods to make daube. Actually, I attempted, however…properly, let’s simply say that this time across the stew tasted good, however once more, it didn’t style like daube. After lots of post-cooking analysis and debriefing I do know precisely what I did incorrect. There’s a key step in making daube and in case you skip out on it, you’ve made beef. Beef cooked in wine, however nonetheless, beef in wine. Anyway, this key step I missed out on is actually beef.in.wine. It is advisable marinate the meat, together with a bunch of aromatics, in wine for 24 hours. I don’t know what it does however it does one thing superior and makes beef stew not simply beef stew, however magical French beef stew.

red wine braised short ribs | i am a food blog

red wine braised short ribs | i am a food blog

So this time round, Mike, once more, years later advised me that my daube tasted good. Inside I used to be cringing as a result of how did I handle to repeat a failed cooking experiment years aside, however I suppose some issues by no means change. Issues like how a lot I really like Mike and the way I’ll by no means cease attempting to impress him with my non-existent cooking abilities.

Happiest of birthdays to you, boo. You’re my most favourite particular person on the earth and I really like how we typically say the identical factor at the very same time, which both means: we spend an excessive amount of time collectively and are disgustingly lovey, or we spend an excessive amount of time collectively are and delightfully lovey. Both approach, thanks for being you as a result of I couldn’t think about anybody else I’d somewhat journey world wide with. I really like you 🙂

PS – Subsequent yr, bbq pork, kay? I understand how to make that one 😉

Birthday posts of years previous, in case you’re : right here, right here, and right here.

Crimson Wine Braised Quick Rib Stew Recipe
serves 2 generously


  • salt and freshly floor pepper
  • 1 lb boneless beef quick ribs, reduce into cubes
  • 1-2 tablespoons impartial oil, for the pan
  • 1 onion, diced
  • 1 leek, white elements solely, sliced
  • 6 cloves garlic, crushed
  • 2 small shallots, diced
  • 1/four cup Nicoise olives, pitted
  • 1 bottle pink wine
  • 1 sprig thyme
  • 2 bay leaves
  • 2 stalks flat leaf parsley
  • orange zest of half an orange
  • Three carrots, reduce into 1-2 inch items
  • 1 cup beef inventory

Season the quick ribs generously on all sides. Warmth up the oil in a dutch oven or deep pan and sear the meat, in batches, if wanted, over medium-high warmth till browned on all sides. Take away and put aside.

Add the onion, leek, garlic, shallots, and olives to the pan and cook dinner, stirring very often, till deeply browned. Deglaze the pan with the pink wine and convey to a delicate simmer. Scale back by about half.

Whereas the wine is decreasing, wrap up the thyme, bay leaves, parsley, and orange zest within the inexperienced a part of the leek and tie collectively. Add to the wine, together with the meat and any juices. Add the carrots and simply sufficient beef inventory to cowl. Simmer for 2-Three hours or till the meat may be very tender. Let relaxation in a single day, then the following day, style and season with salt and pepper.

Non-compulsory: earlier than resting within the fridge in a single day, rigorously pick the meat cubes and carrots. Pressure the aromatics out of the sauce and pour the strained sauce over the meat and carrots.

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red wine braised short ribs | i am a food blog

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