Short Ribs Provencale

Preheat oven to 325°F. Season ribs with salt and pepper. Pan sear the ribs in a large dutch oven over medium-high heat with a drizzle of olive oil. You’re looking to get them browned and nicely caramelized.

Remove the ribs and pour off all but about 2 tablespoons of the drippings. Add the onion, carrot and celery and cook for about 10 minutes, stirring frequently, until soft. Add the garlic, flour, basil, thyme, and savory and stir for about a minute. Now pour in the wine and beef broth to deglaze the pan. Stir and scrape off all the fond and then turn the heat up to high.

Once the sauce has been brought to a boil, add the tomatoes and bay leaf. Return the ribs to the pot. If necessary, add just enough water to cover the ribs and bring the whole thing to a boil.

Cover the pot and stick it in the oven. Bake until the meat is very tender and almost falling off the bone, about 2 to 2 1/2 hours. Add the 1/2 cup water, carrots, peas, onions and olives. Return to the oven and continue cooking for about 15 to 20 minutes, until the vegetables are tender. Remove the ribs and cover them to keep them warm.

Skim the fat off the liquid and discard the bay leaf if you can find it. Bring the liquid to a boil over high heat and let it thicken to a sauce, stirring occasionally. Add salt and pepper to taste and pour over the ribs and any vegetables you’re serving with them. Sprinkle with parsley.