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1
Preheat oven to 325 degrees F. Season ribs with salt and pepper.
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2
Pan sear the ribs in a large dutch oven over medium-high heat with a drizzle of olive oil.
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3
Youre looking to get them browned and nicely caramelized.
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4
Remove the ribs and pour off all but about 2 tablespoons of the drippings.
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5
Add the onion, carrot and celery and cook for about 10 minutes, stirring frequently, until soft.
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6
Add the garlic, flour, basil, thyme, and savory and stir for about a minute.
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7
Now pour in the wine and beef broth to deglaze the pan.
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8
Stir and scrape off all the fond and then turn the heat up to high.
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9
Once the sauce has been brought to a boil, add the tomatoes and bay leaf.
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10
Return the ribs to the pot.
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11
If necessary, add just enough water to cover the ribs and bring the whole thing to a boil.
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12
Cover the pot and stick it in the oven.
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13
Bake until the meat is very tender and almost falling off the bone, about 2 to 2 1/2 hours.
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14
Add the 1/2 cup water, carrots, peas, onions and olives.
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15
Return to the oven and continue cooking for about 15 to 20 minutes, until the vegetables are tender.
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16
Remove the ribs and cover them to keep them warm.
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17
Skim the fat off the liquid and discard the bay leaf if you can find it.
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18
Bring the liquid to a boil over high heat and let it thicken to a sauce, stirring occasionally.
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19
Add salt and pepper to taste and pour over the ribs and any vegetables youre serving with them.
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20
Sprinkle with parsley.
