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1
Preheat oven to 325u00b0F.
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2
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.
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3
Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
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4
Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
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5
Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
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6
Add garlic, flour, and herbes de Provence; stir 1 minute.
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7
Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
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8
Add tomatoes with juices and bay leaf.
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9
Return ribs and any accumulated juices to pot.
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10
If necessary, add enough water to pot to barely cover ribs. Bring to boil.
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11
Cover pot tightly and transfer to oven.
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12
Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
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13
(Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
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14
Add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
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15
Cover, return to oven and continue cooking at 350u00b0F until carrots are tender, about 15 minutes.
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16
Discard bay leaf.
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17
Transfer short ribs and carrots to platter,tent with foil to keep warm.
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18
If necessary, boil sauce to thicken slightly.
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19
Season to taste with salt and pepper.
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20
Pour sauce over short ribs and sprinkle with parsley.
