These days they are a party favorite in my house. I love to make a big pot of them and invite people over to sit by the fire. They are delicious served over egg noodles, potatoes or pasta, whichever you prefer.
- Olive Oil
- 4 pounds meaty beef short ribs
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 8 whole garlic cloves, peeled
- 2 Tablespoons all-purpose flour
- 1 Tablespoon dried Herbes de Provence
- 2 cups red wine
- 3 cups beef broth
- 1 14 ounces can crushed tomatoes, with juices
- ½ cup water, if needed
- 16 ounces baby carrots
- ½ cup Nicois olives, pitted
1. Preheat the oven to 325ºF.
2. Heat the oil in a large dutch oven. Sprinkle the ribs with Kosher salt and pepper, add ribs to the pot and brown well, turning often. About 8 minutes per batch. When complete, transfer ribs to a large bowl.
3. Add 2 T. olive oil to the pot, add onion, chopped carrot and celery and cook over medium-low heat until vegetables are soft. Stir frequently to prevent burning.
4. Add garlic, flour and herbes de Provence, stir for 1 minutes. Add wine and 2 c. of broth. Bring to boil over high heat and scrape the brown bits off the bottom of the pan.
5. Add tomatoes with juices. Return ribs with accumulated juices to the pot, and, if needed, add enough water to the pot to just cover the ribs.
6. Cover pot tightly and transfer to oven. Bake until ribs are very tender, about 2 hours 20 minutes. You’ll see how tender they are when the bones fall out of the meat.
7. When this is complete add remaining 1 c. broth, baby carrots and olives to the pot. Continue cooking for 15 minutes, until carrots are very tender.
8. Remove from oven. If you want to, remove the ribs and carrots, and boil the sauce a little longer on the stove to thicken it slightly. Season it all with salt and pepper.
9. Pour sauce over freshly cooked egg noodles, add ribs to each plate and serve.