Dad’s Short Ribs Pronvencale For Sunday Dinner

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The Naptime Chef


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Olive Oil

4 lbs. meaty beef short ribs (but I’ve used up to 6 lbs. with this recipe if you need to serve lots of people)

1 large onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

8 whole garlic cloves, peeled

2 T. all-purpose flour

1 T. dried Herbes de Provence

2 c. red wine

3 c. beef broth (I use bouillon cubes)

1 14 oz. can crushed tomatoes, with juices

½ c. water, if needed

16 oz. baby carrots

½ c. Nicois olives, pitted