Braised Short Ribs Provençal

Ingredients

• 2 T. extra-virgin olive oil
• 6 pounds English-cut short ribs
• 3/4 tsp. salt
• 1 tsp. freshly ground black pepper, or more to taste
• 1 very large sweet yellow onion, finely chopped
• 1 large carrot, finely chopped
• 1 or 2 ribs celery, finely chopped
• 12 peeled cloves of garlic
• 1 T. dried herbes de Provence
• 2 T. all-purpose flour
• 2 cups hearty dry red wine
• 1-2 cups hearty beef broth
• 14 ounces diced tomatoes in their juice
• 1 T. dried tomato powder
• 1 bay leaf
• 4 carrots, peeled and cut into 1-inch lengths
• 1/2 cup Niçoise olives, with their pits
• 1 T. dried parsley or 4 T. chopped fresh parsley