Short Ribs Provencale

Recipe by Scoutie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • 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.
  • Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
  • Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
  • Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
  • Add garlic, flour, and herbes de Provence; stir 1 minute.
  • Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
  • Add tomatoes with juices and bay leaf.
  • Return ribs and any accumulated juices to pot.
  • If necessary, add enough water to pot to barely cover ribs. Bring to boil.
  • Cover pot tightly and transfer to oven.
  • Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
  • (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
  • Add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
  • Cover, return to oven and continue cooking at 350°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 and sprinkle with parsley.
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