Provençal Short Ribs with Olives and Herbs for Hanukkah: Recipes + Menus : gourmet.com

Ingredients

• 1/3 cup all-purpose flour
• Salt
• Freshly ground black pepper
• 5 pounds short ribs (not cross-cut flanken)
• 4 tablespoons olive oil, divided
• 2 medium red onions, cut into 1-inch pieces
• 2 carrots, cut into 1/2-inch pieces
• 1 celery rib, cut into 1/2-inch pieces
• 3 large garlic cloves, chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can whole peeled tomatoes in juice
• 1/4 cup balsamic vinegar
• 2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
• 1 navel orange