Short ribs braising in red wine and beef stock alongside hearty lentils, briny olives, fennel and tangy artichokes make for a wonderful and decadent cold-weather pot of comfort with a touch of Mediterranean influence.
Prepared using only one pot, this comes together quickly and serves well as a hearty special occasion family meal that can be elevated to serve at a dinner party alongside a green vegetable, crusty bread and a salad. Easily made in advance, the short ribs and lentils are perfect for reheating – and perhaps even better after the flavors have had even more time to meld together in the wine, stock and herbs.
Short ribs lend themselves so well to stewing as the long slow cooking process breaks down the meaty tissue producing a result that is tender, flavorful and falling off the bone. Here I’ve used bone-in short ribs for the added flavor imparted by the bone during the stewing process, but boneless short ribs can be used as well.
Carrots, celery and onions are to be expected in a stew, but the addition of fennel bulb with its anise undertones adds complexity that is complemented by the addition of bright and briny olives and the tang of the artichoke hearts.
I ran out to run a few errands while this was braising in the oven and was overwhelmed by the slow-cooked complex aromas making their way from the kitchen and out to the garage upon return!
Ingredients
- olive oil
- bone-in short ribs
- salt and pepper
- yellow onion
- garlic cloves
- fennel bulb
- carrot
- celery
- fresh rosemary
- fresh thyme
- beef broth
- red wine
- canned San Marzano tomatoes
- bay leaf
- lentils (black beluga, French green or brown)
- mixed pitted olives
- frozen artichoke hearts
- fresh parsley
See recipe card for quantities.
Jump to RecipeInstructions
Prepare the ingredients.
Preheat the oven to 375°F.
Heat oil in a Dutch oven or braising pan or over medium heat.
Brown the short ribs in batches turning until browned on all sides. Remove the ribs from the pot and reserve.
Pour off all but 1 tablespoon of fat from the pot. Add the onions and sauté for 3 minutes. Add the garlic and sauté for a minute. Add the fennel, diced carrot and celery and sauté for 5 minutes.
Add the red wine and raise the heat to high. Continue to cook, stirring constantly to release the browned bits in the bottom of the pot, for about 5 minutes, or until the wine has begun to reduce.
Stir in the rosemary, thyme and bay leaf. Add the beef broth and stir to combine. Return the short ribs to the pot.
Pour the tomatoes over the top. Season to taste with salt and pepper. Cover and braise for 2 hour. Add additional broth as needed.
Remove from the oven and stir in the lentils, olives and artichoke hearts. If the cooking liquid is thick, add an additional cup of broth.
Cover and braise for another 30 to 40 minutes, until the lentils are tender and the meat is almost falling off the bone.
Serve topped with chopped fresh parsley and reserved fennel fronds.
Hint: This is an ideal dish to make in advance making it a "go-to" one pot meal to prep and cook the day before. Like most stew, the flavors really evolve when refrigerated overnight. Reheat it in the oven at 250°F for 40 minutes, adding more beef broth to maintain moisture.
Red wine it top of mind as the obvious choice when stewing beef for the rich undertones, but I've used white wine in a pinch; there is a place for it here alongside the olives and artichokes.
Substitutions
- Short Ribs - Boneless short ribs can also be used, but don't have the same depth of flavor of bone-in. If using boneless, use 3 pounds of boneless short ribs. Adjust the cooking time to 1-½ hours prior to adding the lentils
- Stewing Beef - Short ribs are a premium cut of beef. Consider substituting 3 pounds cut up beef chuck (roast or stew). Adjust the cooking time to 1-½ hours prior to adding the lentils
- Lentils - I used black beluga lentils for their texture that retains its firm shape, but brown or French green lentils work well too. for the later two, you will need to add an additional cup of broth during the braising process
- Dried Herbs - Substitute 1 teaspoon for dried rosemary and dried thyme for the fresh herbs.
- Fennel - If fennel bulb isn't available, simply add an additional diced carrot and an additional diced celery stalk
- Red Wine - I used Cabernet Sauvignon, but Merlot and Zinfandel are good substitutes. (If you don't have red wine, you can even use white wine, such as Sauvignon Blanc or Pinot Grigio.) If you prefer not to use wine, substitute beef broth and add a splash or two of balsamic vinegar.
- Olives - A mix of meaty Castelvetrano and kalamata were used here. but the more readily available Manzanilla olives are a good substitute
- Artichoke Hearts - Substitute drained canned artichoke hearts for frozen artichoke hearts
- Gluten Free - Lentils are naturally gluten free, but check the label to confirm that they have been processed in a GF facility.
Equipment
- large covered Dutch oven (7 quart) or braising pan.
Storage
(This is excellent warmed up the next day.)
Store in a covered container in the refrigerator for up to 4 days.
The long stewing process lends well to freezing the braised short ribs and lentils. Store them in a covered container or zip lock bag in the refrigerator for up to 4 months.
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Braised Short Ribs and Lentils with Fennel, Olives and Artichokes
Equipment
- 1 covered Dutch oven or braising pan
Ingredients
- 4 tablespoons olive oil
- 4 pounds bone-in short ribs at least 1-½ inches thick (about 6 ribs)
- salt and pepper
- 1 cup chopped yellow onion
- 4 cloves garlic minced
- 1 medium fennel bulb cored and chopped, fronds reserved
- 1 large carrot peeled and chopped
- 1 celery stalk chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 4 cups beef broth divided
- 1 cup red wine
- 28 ounce can San Marzano tomatoes chopped with juice
- 1 bay leaf
- 2 cups lentils picked over, rinsed and drained (black beluga, French green or brown)
- 1 cup mixed pitted olives sliced in half
- 12 oz. frozen artichoke hearts coarsely chopped
- ¼ cup chopped parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Heat oil in a Dutch oven or braising pan or over medium heat. Sear the short ribs in batches turning until browned on all sides. Remove the ribs from the pot and set aside.
- Pour off all but 1 tablespoon of fat from the pot. Add the onions and sauté for 3 minutes. Add the garlic and sauté for a minute. Add the fennel, diced carrot and celery and sauté for 5 minutes. Add the red wine and raise the heat to high. Continue to cook, stirring constantly to release the browned bits on the bottom of the pot, about 5 minutes, or until the wine has begun to reduce.
- Stir in the rosemary, thyme and bay leaf. Add 3 cups beef broth and stir to combine. Return the short ribs to the pot and pour the tomatoes over the top. Season to taste with salt and pepper. Cover, transfer to the oven and braise for 2 hours.
- Remove from the oven and stir in the lentils, olives and artichoke hearts. If the cooking liquid is thick, add an additional cup of broth. Cover, return to the oven and braise for another 30 to 40 minutes, until the lentils are tender and the meat is almost falling off the bone.
- Serve topped with chopped fresh parsley and reserved fennel fronds.
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