6-8 beef short ribs, about 2 lb4 carrots, cut into 1-2 inch lengths
2 leeks, or medium onions, cleaned and diced
4 cloves garlic
1 tsp herbes de Provence, or Italian herbs
1 14.5-oz can diced tomatoes
3 cups red wine
about 3 cups water
Preheat oven to 375F. In a 6 quart Dutch Oven, brown the rib meat over medium heat, in batches, in a bit of canola oil. Salt and pepper meat generously while browning. Set meat aside. Sauté the carrot and onion in the same pot for about 10 minutes, until veggies are beginning to soften and caramelize. Add the garlic and cook another 2 minutes, until fragrant. Add the herbs and cook another minute. Add the wine and tomatoes into the pot and return the ribs, gently immersing them into the liquids as far as they will go. Add enough water just to barely cover the ribs.
Cover pot and place in heated oven. Braise for 2-2.5 hours, until meat is fork tender, stirring stew very gently, every half hour. Remove pot from oven and carefully degrease top of stew with a large flat spoon. Ideally, allow stew to cool to room temperature and refrigerate until mealtime the next day. Reheat very gently over low heat on the stove before serving. This overnight resting really develops the flavor of stews greatly, but the stew could be eaten the first day if time does not permit resting overnight.
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