Short Ribs Provencale with creme fraiche mashed potatoes

•  
•  
•  

• save
• add note

Sue Byrom

ingredients

Short Ribs provencale

• 2 T. (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 T. all purpose flour
• 1 T. dried herbes de Provence*
• 2 cups red Zinfandel
• 2 1/2 cups canned beef broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 bay leaf
• 1/2 cup (about) water
• 24 baby carrots, peeled
• 1/2 cup Niçoise olives, pitted
• 3 T. chopped fresh parsley

Crème Fraîche Mashed Potatoes

• 3 1/2 pounds russet potatoes, peeled, quartered
• 2/3 cup crème fraîche or sour cream
• 1/4 cup (1/2 stick) unsalted butter

See full recipe

Source: Sue Byrom

More top-rated recipes:

• 
• 
• 
• 
•