Short Ribs Provencale

Total Time: 3 hrs 25 mins Preparation Time: 15 mins Cook Time: 3 hrs 10 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 lbs boneless beef short ribs
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery, finely chopped
• 12 garlic cloves, peeled
• 2 tablespoons flour
• 1 tablespoon herbes de provence
• 2 cups red wine, zinfandel
• 2 1/2 cups canned beef broth
• 1 (14 1/2 ounce) can diced tomatoes, in juice
• 1 bay leaf
• 1/2 cup water (about)
• 24 baby carrots, peeled
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 preheat oven to 325°f.
• 2 heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. (you may need more oil if working in batches.) sprinkle ribs generously with kosher salt and pepper.
• 3 working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. using tongs, transfer ribs to large bowl.
• 4 pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
• 5 add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
• 6 add garlic, flour, and herbes de provence; stir 1 minute.
• 7 add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
• 8 add tomatoes with juices and bay leaf.
• 9 return ribs and any accumulated juices to pot.
• 10 if necessary, add enough water to pot to barely cover ribs. bring to boil.
• 11 cover pot tightly and transfer to oven.
• 12 bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
• 13 (can be made 1 day ahead. cool slightly, then refrigerate uncovered until cold. cover and keep refrigerated. bring to simmer before continuing.).
• 14 add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
• 15 cover, return to oven and continue cooking at 350°f until carrots are tender, about 15 minutes.
• 16 discard bay leaf.
• 17 transfer short ribs and carrots to platter,tent with foil to keep warm.
• 18 if necessary, boil sauce to thicken slightly.
• 19 season to taste with salt and pepper.
• 20 pour sauce over short ribs and sprinkle with parsley.