Short Ribs Provencale - cooking recipe

Ingredients

2 tablespoons olive oil
6 lbs boneless beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery, finely chopped
12 garlic cloves, peeled
2 tablespoons flour
1 tablespoon herbes de provence
2 cups red wine, Zinfandel
2 1/2 cups canned beef broth
1 (14 1/2 ounce) can diced tomatoes, in juice
1 bay leaf
1/2 cup water (about)
24 baby carrots, peeled
3 tablespoons fresh parsley, chopped

Preparation

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