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1
Preheat oven to 325F.
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2
Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat.
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3
Sprinkle ribs with salt and pepper.
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4
Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch.
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5
Using tongs, transfer ribs to large bowl.
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6
Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
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7
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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8
Add garlic, flour, and herbes de Provence; stir 1 minute.
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9
Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
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10
Add tomatoes with juices and bay leaf.
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11
Return ribs and any accumulated juices to pot.
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12
If necessary, add enough water to pot to barely cover ribs.
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13
Bring to boil.
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14
Cover pot tightly and transfer to oven.
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15
Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
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16
(Can be made 1 day ahead.
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17
Cool slightly, then refrigerate uncovered until cold.
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18
Cover and keep refrigerated.
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19
Bring to simmer before continuing.)
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20
Add remaining 1/2 cup broth, peeled baby carrots, and Nicois olives to pot; press carrots gently to submerge.
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21
Cover, return to oven and continue cooking at 350F until carrots are tender, about 15 minutes.
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22
Discard bay leaf.
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23
Transfer short ribs and carrots to platter.
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24
Tent with foil to keep warm.
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25
If necessary, boil sauce to thicken slightly.
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26
Season to taste with salt and pepper.
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27
Pour sauce over short ribs.
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28
Sprinkle with parsley.
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29
Serve with Creme Fraiche Mashed Potatoes
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30
A dried herb mixture available at specialty foods stores and in the spice section of some markets.
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31
A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
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32
** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.
