Serves: 4
Total Calories: 1,322

1/4 cup all-purpose flour
salt
freshly ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil, divided
2 onions, sliced
2 carrots, cut into 1/2 inch pieces
1 rib celery, cut into 1/2-inch pieces
2 cloves garlic, chopped
2 teaspoons herbes de provence
1 cup dry red wine
1 cup chicken broth
1 (15-ounce) can diced tomato
1/4 cup balsamic vinegar
1/3 cup pitted black olives

Set Sun Oven out to preheat.

In a small bowl stir together the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the ribs dry and lightly dredge in the flour mixture, shaking off any excess.

Heat one tablespoon of oil in a heavy Dutch oven over medium-high heat. Brown the ribs on all sides. Transfer the ribs to a plate. Discard the fat from the pot.

Add the remaining tablespoon of oil to the pot and sauté the onions, carrots, and celery until just beginning to brown. Stir in the garlic and Herbes de Provence. Add the wine and boil until reduced by half; then stir in the broth, tomatoes, and vinegar. Bring to a simmer and return the ribs to the pot. Cover and transfer the pot to the Sun Oven. Braise until the ribs are fork tender, 3 to 4 hours.

Using a slotted spoon, transfer the ribs to a bowl. Let the sauce cool slightly; then skim the fat from the top. Stir in the olive. Adjust for salt and pepper. Return the meat to the pot.

Serve with noodles, polenta, or potatoes.

Nutritional Facts:

Serves: 4
Total Calories: 1,322
Calories from Fat: 70

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