6 tablespoons extra virgin olive oil
2 cups dry red wine
2 onions, in 1-inch chunks
3 carrots, peeled, in 2-inch lengths
4 cloves garlic, crushed
6 sprigs fresh thyme
1 blood orange, or regular juice orange
Salt and ground black pepper
4 pounds short ribs, in 2-inch chunks
1 teaspoon dried herbes de Provence
1 tablespoon tomato pesto or paste
In a large bowl, combine 4 tablespoons olive oil, the wine, onions, carrots, garlic and thyme. Use a vegetable peeler to cut 3 3-inch strips of orange peel and add them, along with juice of orange. Season with salt and pepper. Add short ribs, cover and refrigerate overnight.
The next day, remove meat from marinade and pat dry on paper towels. Strain marinade into a large measuring cup. Reserve vegetables.
Heat remaining oil in a 4-quart casserole. Add meat, a few pieces at a time, and lightly brown. Remove to a bowl.
Add reserved onions and garlic to casserole, lower heat and cook until starting to brown. Add herbes de Provence. Return meat to casserole with reserved thyme, carrots and orange peel. Pour in 11/4 cups marinade. Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours. Moisten with more marinade if needed.
Skim excess fat from surface, check seasoning, stir in tomato pesto or paste and serve from casserole.