Short Ribs Provencal

Ingredients

• 1 tablespoon olive oil
• 1 pound short ribs, cut into 2 pieces
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 2 cloves garlic, minced
• 1/2 teaspoon herbs de Provence
• 3/4 cup red wine
• 1 cup beef stock
• 1/2 cup diced tomatoes
• 1/2 teaspoon kosher salt
• 1 bay leaf
• 1/4 cup pitted Nicoise olives
• 1 tablespoon chopped fresh parsley, optional

Directions

1. Set a rack in the middle of the oven and heat it to 300 degrees F. Warm the olive oil in a medium Dutch oven or heavy-bottomed saucepan set over high heat. Sear the short ribs until browned all over, about 2 minutes per side, then transfer them to a plate.
2. Turn the heat down to medium. Add the onions and carrots, and cook, stirring occasionally, until they soften, about 5 minutes. Stir in the garlic and cook until it smells fragrant, about 2 minutes. Add the herbs, red wine, stock, tomatoes, salt, and bay leaf, then raise the heat back to high. Once the liquid reaches a simmer, cover the pot and move it to the oven. Bake for about 2 1/2 hours, turning the short ribs over midway through, until the meat is very tender.
3. Take the pot out of the oven and skim away extra fat from the top. Gently lift the short ribs onto a plate. Remove and discard the bay leaf, then set the pot over high heat and bring the sauce to a boil. Cook until the liquid thickens and reduces by one third, about 8 minutes. Take the pot off the heat, stir in the olives, and check the seasoning. Put the short ribs back in the pot and warm them through. To serve, portion the short ribs between two plates, spoon the sauce over them, add parsley if using, and serve with crusty French bread.