Recipe(tried): Braised Short Ribs Provencal for Donna, NY

Hi Donna :-) These are really good :-)!! The recipe is from Bon Appetit.

Braised Short Ribs Provencal
6 servings

2 Tbsp. (or more) good olive oil
6 pounds meaty beef short ribs

1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 Tbsp. all-purpose flour
1 Tbsp. dried herbes de provence*
2 c. red Zinfandel
2 1/2 cups canned beef broth
1 (14 oz.) can diced tomatoes in juice
1 bay leaf
1/2 cup (about) water

24 baby carrots
1/2 cup Nicois olives,** pitted
3 Tbsp. chopped fresh parsley

Preheat oven to 325 degrees F. Heat 2 Tbsp. oil in a heavy, large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add the ribs to the pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to a large bowl.

Pour off all but 2 tbl. drippings from the pot or add oil as necessary to measure 2 Tbl. Add onion, chopped carrot and celery and cook over medium-low heat until the vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour and herbs de Provence; stir 1 minute. Add wine and 2 cups broth; bring to a boil over high heat, scraping up browned bits. Add tomatoes with their juices and bay leaf. Return ribs and any accumulated juices to the pot. If necessary, add enough water to pot to barely cover ribs. Bring to a boil.

Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours and 15 minutes. (Can be made 1 day ahead. Cool slightly, the refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

Add remaining 1/2 c. broth, peeled baby carrots and Nicois olives to pot; press carrots gently to sumerge. Cover, return to oven and continue cooking at 350 degrees F, until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley.

*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A mix of dried thyme, basil, savory and fennel seeds can be substituted.

**Small brine cured black olives; available at Italian markets, specialty food stores and some supermarkets.