Provençal Braised Short Ribs

Photo by Scott Phillips
Ingredients
- 4-½ to 5 lb. English-style beef short ribs (8 to 12 ribs)
- 2/3 cup medium-diced leeks
- ½ cup brandy
- 1 to 2 Tbs. thinly sliced fresh basil
- 1-½ cup dry red wine
- 2/3 cup medium-diced celery
- 3 Tbs. vegetable oil
- + 9 more ingredients
-
- 2 tsp. chopped fresh rosemary
- 1-½ cup lower-salt chicken broth
- 2/3 cup medium-diced carrots
- 2 whole dried bay leaves
- ½ cup pitted olives
- 1 Tbs. no-salt-added tomato paste
- Ground black pepper
- 1 Tbs. finely chopped garlic
- Kosher salt
Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, unti...
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