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1
Preheat oven to 300 F with rack in center
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2
Heat oil in a large (6+ quart) Dutch oven or roasting pot (with lid and ideally non-stick) over medium high heat.
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3
Season the ribs with salt and pepper and add them to the pot without crowding.
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4
Turn occasionally until browned 8-10 minutes.
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5
Transfer to a platter.
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6
Pour out most of the fat leaving 1-2 tbs.
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7
Add the onion, chopped carrot (not baby), and celery to the pot and reduce to medium-low.
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8
Cover and cook, stirring occasionally, for five minutes.
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9
Add the garlic, herbs de Provence, and flour.
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10
Stir about 1 minute.
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11
Add the wine, stir, and bring to boil over high heat.
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12
Stir to bring browned meat off bottom of pan.
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13
Add broth, tomatoes, and bay leaf.
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14
Return short ribs with any juices to pot.
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15
Add cold water if needed to make sure liquid just reaches the top of the ribs and bring back to boil.
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16
Cover tightly, transfer to oven, and bake stirring occasionally, about 2 and 1/4 hours.
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17
Add baby carrots and cook for an additional 15 minutes.
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18
Transfer short ribs to a deep platter and cover with foil.
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19
Skim off fat and bring to boil over high heat, cooking until liquid is reduced to a slighly thin gravy consistency...about 10 minutes.
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20
Add the olives and cook for 3 more minutes.
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21
Salt and pepper to taste.
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22
Serve over mashed potatoes, spooning sauce and carrots over the meat.
