Short Ribs Provencal

            

2 Servings

1T               Olive oil

2 lbs           Meaty beef short ribs

1/3              Large onion – finely chopped

1/3              Medium carrot – finely chopped

1/3              Celery stalk – finely chopped

4 cloves     Garlic – peeled

2 tspn –      AP flour

1 tspn –      Herbs de Provence

2/3 cup –    Red zinfandel (Shiraz)

1 cup –       beef broth

5 oz –         canned diced tomatoes in juice

1 –              bay leaf

1/6 cup       Water

8                 Baby carrots – peeled

1/6 cup       Nicois olives – pitted

1T               Fresh parsley – chopped

Preheat oven to 325F.  

Heat olive oil in heavy large ovenproof pot over medium – high heat.

Salt and pepper ribs

Add ribs to pot and brown well, turning often (8 minutes)

Transfer ribs to a large bowl.

Pour off excess drippings, or add oil as necessary

Add onions, chopped carrot, and celery

Cook over medium – low heat until vegetables are soft (10 minutes)

Add garlic, herbs

Stir (1 minute)

Add wine and 2/3 cup broth

Bring to a boil over high heat  (de glaze the pot)

Add tomatoes with juices and bay leaf

Return ribs and associated juices to pot

If necessary add water to barely cover ribs

Bring to a boil

Cover pot tightly and transfer to oven (pre heated 325F)

Bake until ribs are very tender , stirring occasionally (2hrs, 15 minutes for recipe for 6)

Add remaining 1/3 cup beef broth, baby carrots, and olives.

Submerge carrots

Cover

Return to oven (350F)

Bake until carrots are tender (15 minutes)

Serve w/mashed potatoes