Our Pitmaster Club can up your game!
Benefits include:

• No more ads, faster page loads!
• "The Pit" forum with tons of info & scores of recipes
• Monthly newsletter
• Video seminars with top pitmasters
• Weekly podcast with news and interviews
• Comprehensive Temperature Magnet ($10 retail)
• Monthly giveaways of Gold Medal grills and smokers
• Discounts on products we love
• Educational and social Meat-Ups
• Support for Operation BBQ Relief
• Support for Global Alliance for Clean Cookstoves
• Support for AmazingRibs.com!

AmazingRibs.com BBQ Logo

Smoked And Braised Beef Short Ribs Sorta Provencal

Beef ribs are tough but flavorful. The best way to tenderize tough cuts is by slow cooking. Slow smoke roasted Barbecue beef ribs are my first choice in warm weather, but when the snowballs fly, braising indoors in a flavorful liquid is the way to go. Regardless of the weather, I like to do both, smoke the meat for an hour or two to pick up some smoky goodness, and then braise it!

Braising is a method of cooking in a flavorful liquid low and slow, just like barbecue, so the meat tenderizes and all the flavors meld into a harmonious symphony. The liquid is kept to a low simmer, tiny bubbles, not big ones.

Beef ribs are a desirable component in a braised dish because they contain so many flavorful elements, fat, connective tissue (collagen that turns to gelatin), marrow, and, of course, beef. Click here to learn more about the different cuts of beef ribs.

Based on a classic French stew from Provence, this recipe fills the house with seductive aromas and, if you prepare it on Saturday, refrigerate it overnight, and serve it on Sunday, the house will smell great for two days straight. Besides, braised meat often tastes better the next day, after all their flavors have intermingled. Some recipes call for boneless ribs, you should leave the bone in because water is a solvent and will extract some of the marrow can adding to the richness of the stew. Deep, meaty, flavorful, and hearty, this is the ideal winter meal with a rich red wine to be followed by an evening wallowing on the couch with a movie.

This recipe calls for cooking in a heavy pot on the stovetop, but you can easily adapt it for cooking in a slow cooker.

I like to serve this on a bed of egg noodles, but you can use mashed potatoes, polenta, rice, cous cous, or serve it straight with a crusty loaf of bread. Try it with a simple salad of chopped lettuce and blue cheese with a big, full-bodied red.


Makes. Serves 3-4 people

Takes. 30 minutes prep time and 4 hours to cook

The Beef

4 pounds beef short ribs, bone in, trimmed of excess fat and silverskin

Salt and crushed black pepper

3 tablespoons butter (either salted or un)

2 large onions, coarsely chopped

2 large carrots, trimmed, peeled, and cut into bite size chunks

2 ribs celery, trimmed and cut into bite size chunks

6 cloves of garlic, peeled, and cut in half

2 teaspoon dried herbes de Provence (or equal parts thyme, basil, and tarragon)

2 whole bay leaves

2 tablespoons Dijon-style mustard

1 quart unsalted broth (beef, chicken, veggie, or a combo)

1 (14.5 ounce) can chopped or whole tomatoes

1 bottle full-flavored dry red wine such as syrah or shiraz

12 prunes

Salt and pepper to taste

The Noodles

8 ounces of egg noodles, about 1/2" wide

The Garnish

4 tablespoons chopped fresh parsley

Optional. Add 1/2 cup Nicoise olives, pitted (small, brine-cured olives) to the beef.

Wine. Serve with a big red wine, like a French wine from the Rhone region (which is near Provence) such as a Hermitage, Chateauneuf-du-Pape, Cote-Rotie, or Gigondas. Another option is a wine from the US or Australia labeled Syrah or Shiraz. These are the same grape, and a big part of the blend used in the Rhone region.


1) Cut the meat into single bone sections and sprinkle them lightly with salt and pepper. Throw them on the smoker at about 225°F for about an hour. That won't cook them much, but it will impart a nice smoke undertone.

2) In a large heavy pot, about 5 quarts, melt about 3 tablespoons of butter. Add the onions, carrots, celery, garlic, herbes de Provence, and bay leaves and cook over medium heat until the carrots begin to soften, about 20 minutes.

3) Add the mustard, prunes, wine, tomatoes, and broth. Finally, add the meat last. Bring the liquid to a boil but don't let it boil for more than a few seconds, and then dial the temperature to a gentle simmer. Boiling meat makes it tough and dry, squeezing out its juices. Cook for 3 hours without a cover.

4) Take out a piece of meat, pierce it with a fork, and gently twist. The meat should be tender and just about to pull from the bone. Remove the meat and put it in a bowl or on a plate.

5) Turn the heat to high and reduce it to about four cups or whenever it tastes right. Keep an eye on the pot and stir frequently or it will stick to the bottom and burn and that can ruin the whole shootin match. If it does burn resist the temptation to scrape the bottom. That burned stuff will ruin it (I am speaking from experience here). Just pour it into a new pot. While the sauce is cooking, and when the ribs are cool enough to handle, remove the bones and trim the thick layer of cartilage that is between the meat and bone.

6) While the sauce is reducing, start a 2 quart pot of water boiling and add 1/2 teaspoon of salt. Add the noodles and boil according to the instructions on the package.

7) After the liquid has reduced, let it sit for a few minutes so the fat can rise to the surface. Skim the fat with a large flat spoon and discard it. Add the meat back to the braising liquid, add the olives if you decide to use them, and place over a medium low burner for about 10 minutes until the meat is warmed through. Taste and adjust salt and pepper.

8) Place the noodles on the plates, put the meat and veggies on top, pour the liquid on top, sprinkle with parsley.

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.


 Click to Show Comments or Add Your Own

Return to top

Logos of various organizations that we support

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, and Alexa. Click here for analytics and advertising info.

We have strict standards for ads: They are confined to the top of the page and the right column on computers and most tablets. On smartphones and smaller tablets they are confined to boxes. Ads are not allowed to take over the screen or play audio unless you OK it. If you see an ad violate our rules please take a screen shot and post it to the comments section on each page and we will ban it. If you hate all ads, remember, we block them for members of our Pitmaster Club.

© Copyright 2017 - 2017 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted. This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.