Provençal Braised Short Ribs

Ingredients

• Kosher salt
• 1 Tbs. finely chopped garlic
• Ground black pepper
• 1 Tbs. no-salt-added tomato paste
• ½ cup pitted olives
• 2 whole dried bay leaves
• ²/₃ cup medium-diced carrots
• + 9 more ingredients
• • 1-½ cup lower-salt chicken broth
  • 2 tsp. chopped fresh rosemary
  • 3 Tbs. vegetable oil
  • ²/₃ cup medium-diced celery
  • 1-½ cup dry red wine
  • 1 to 2 Tbs. thinly sliced fresh basil
  • ½ cup brandy
  • ²/₃ cup medium-diced leeks
  • 4-½ to 5 lb. English-style beef short ribs (8 to 12 ribs)

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...

View full recipe at Fine Cooking