Braised Short Ribs and Lentils with Fennel, Olives and Artichokes
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.
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.