Serves six

2 tablespoons 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 tablespoons all-purpose flour
1 tablespoon dried herbes de Provence
2 cups red 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
24 baby carrots, peeled
1/2 cup Niçoise olives, pitted
3 tablespoons chopped fresh parsley

Preheat oven to 325 degrees. Heat 2 tablespoons oil in heavy, large ovenproof pot over medium-high heat. Sprinkle ribs with 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, 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 juice 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 and 15 minutes. If you want to make the short ribs ahead, follow cooling instructions. Otherwise, continue with the instructions. (Cool slightly, then refrigerate uncovered until cold for about an hour. Cover and keep refrigerated until you are ready to serve.)

If cold, bring to simmer before adding the remaining 1/2 cup broth, peeled baby carrots, and Nioise olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350 until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley.

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