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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1299.66 Kcal (5441 kJ) | ||
| Calories from fat | 826.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.8g | 141% | |
|---|---|---|---|
| Cholesterol | 331.06mg | 110% | |
| Sodium | 596.36mg | 25% | |
| Potassium | 1719.47mg | 37% | |
| Total Carbs | 24.35g | 8% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 80.05g | 160% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 10.9mg | 61% | |
| Calcium | 118.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 170.18 Kcal (713 kJ) | ||
| Calories from fat | 108.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 141% | |
|---|---|---|---|
| Cholesterol | 43.35mg | 110% | |
| Sodium | 78.09mg | 25% | |
| Potassium | 225.15mg | 37% | |
| Total Carbs | 3.19g | 8% | |
| Sugars | 0.62g | 19% | |
| Dietary Fiber | 0.37g | 11% | |
| Protein | 10.48g | 160% | |
| Vitamin C | 1.3mg | 17% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 1.4mg | 61% | |
| Calcium | 15.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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