Braised Provencale Short Ribs with Creme Fraiche Mashed Potatoes

By tulawdog

Ingredients

• 2 * 2 Tbsp. olive oil
• 6 * 6 lbs. meaty boneless beef short ribs cut into 1 1/2 inch cubes
• 1 * 1 large onion, finely chopped
• 1/2 * 1/2 cup finely chopped carrots
• 1/2 * 1/2 cup finely chopped celery
• 12 * 12 garlic cloves, peeled
• 2 * 2 Tbsp. all purpose flour
• 1 * 1 Tbsp. herbs de Provence
• 1 * 1 bay leaf
• 2 * 2 cups dry red wine
• 2 1/2 * 2 1/2 cups beef stock
• 1 * 1 – 141/2 oz. canned diced tomatoes in juice
• 1/2 * 1/2 cup water

Preparation

Step 1

Directions:

1. Pre heat oven to 325 degrees. In a large dutch oven heat the 2 Tbsp. olive oil over medium high heat. Season the ribs with salt and pepper.
2. Working in batches, add short ribs to pot and brown well on all sides. Remove ribs from pan and set aside.
3. Pour off all but 2 Tbsp. of the drippings (if needed add more oil if needed to equal 2 Tbsp.) and add the onion, chopped carrots, celery and garlic and cook over medium high heat until the onion is translucent and vegetables are tender.
4. Add flour and herbs de Provence and stir. Add the wine and stock and bring to a boil, scraping up the browned bits on the bottom of the pan.
5. Add the tomatoes and bay leaf and return ribs to the pot along with any accumulated juices. Make sure the liquid is sufficient to barely cover the ribs. If short, add additional water.
6. Cover pot and place into the oven. Bake until the ribs are very tender, about 2 1/2 hours.
7. Remove pot from oven. If sauce appears thin, remove ribs from sauce and bring sauce to a boil , uncovered, over medium high heat until sauce thickens. Return ribs to sauce to heat through.
8. Serve over Creme Fraiche Mashed Potatoes.