• 2 tablespoons olive oil
• 4-6 pounds short ribs, English cut
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 large onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 12 garlic cloves, peeled
• 1 tablespoon herbes de provence

• 2 tablespoons all purpose flour
• 2 cups Merlot
• 1 3/4 cup beef stock
• 1 can tomatoes in juice, diced (14 1/2 ounces)
• 1 bay leaf
• 8 ounces baby carrots
• 1/2 cup calamata olives, pitted
• fresh parsley, chopped

Heat oven to 300° and position rack to accommodate the height of your Dutch oven. Heat oil in the Dutch oven over medium high heat. Season the short ribs with the salt and pepper. In batches if necessary so as to not crowd the pan, brown ribs on all sides, about 8 minutes total. Transfer to a plate.

Pour off all but 2 tablespoons of the rendered fat and add the onion, chopped carrot and celery. Lower heat to medium low and cook, stirring often, until vegetables soften, about 5 minutes. Add garlic cloves, herbes de provence and flour. Stir for 1 minute. Pour in Merlot and bring to a boil over high heat and deglaze the bottom of the pan. Add the beef broth, tomatoes and bay leaf. Return the short ribs and any juices collected on the plate. Just barely cover the ribs with cold water and bring back to a boil.

Cover the pot and place in the heated 300° oven. Bake for at least 3 hours; cook until meat is falling off the bone, stirring occasionally. Add the baby carrots and cook 15 more minutes.

Remove pot from oven and transfer the ribs to a serving platter. Discard bones. Cover meat with aluminum foil and keep warm. Skim fat from the surface of the remaining liquid and discard the bay leaf. Bring to a boil over high heat and reduce to a sauce consistency, at least 10 minutes. Add the calamata olives and heat through, about 3 minutes. Adjust salt and pepper and serve sauce over the ribs. Garnish with fresh parsley.