Recipe courtesy of Lewis Waite Farm
Serves 6 to 8
2 Tablespoons sea salt
1 Tablespoon fresh ground pepper
6 – 7 short ribs
3 Tablespoons olive oil
16 garlic cloves
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons savory
1 teaspoon fennel
1 teaspoon dried lavender heads (optional)
3 Tablespoon all purpose flour
3 cups dry red wine
3 cups beef broth
1-28 ounce can crushed tomatoes
2 bay leaves
¾ cup of pitted black olives
Preheat oven to 300 degrees
Spread salt and pepper over ribs and set aside.
Heat oil in 8 quart oven proof pot that can be covered later, brown seasoned ribs and set aside.
Cook 2 finely chopped carrots and onions, cook until tender. Toss in garlic herbs and flour. Stir well. Add wine and broth. Bring to boil. Add tomatoes and bay leaves and return to boil for a minute.
Add ribs, cover pot and bake for 3 to 4 hours or until fork tender.
Remove from oven and set aside Add 3 carrots, sliced into 2 inch strips, and olives to sauce and simmer on stove, uncovered for 15 minutes or until carrots are tender.
Return ribs to sauce and serve.