SHORT RIBS PROVENCALE WITH CREME FRAICHE MASHED POTATOES

By gaster16

Ingredients

• 2 tablespoons or more olive oil
• 6 pounds meaty beef short ribs
• 1 large onion finely chopped
• 1 medium carrot finely chopped
• 1 celery stalk finely chopped
• 12 whole garlic cloves peeled
• 2 tablespoons all purpose flour
• 1 tablespoon dried herbes de Provence (dried thyme, basil, savory and fennel seeds)
• 2 cups red zinfandel
• 1-1/2 cups canned beef broth
• 1 (14-1/2 oz.) can diced tomatoes in juice
• 1 (14-1/2 oz.) can diced tomatoes in juice
• 1 bay leaf
• 1/2 cup (about water)
• 24 baby carrots peeled
• 1/2 cup Nicois olives pitted
• 3 tablespoons chopped fresh parsley
• Creme Fraiche Mashed Potatoes

Preparation

Step 1

Preheat oven to 325 degrees. Heat 2 tablespoons oil in heavy large ovenproof pot over medium high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl. Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour and herbs de Provence, stir 1 minute. Add wine and 2 cups broth, bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to a boil. Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. Add remaining 1/2 cup broth, peeled baby carrots and Nicois olives to pot, press carrots gently to submerge. Cover, return to oven and continue cooking at 350 degrees until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley.

Potatoes: 3-1/2 lbs. russet potatoes peeled and quartered, 2/3 cup creme fraiche or sour cream. 1/4 cup (1/2 stick) unsalted butter.

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add creme fraiche and butter, mash until smooth. Season with salt and pepper.