Short Ribs Provençale with Crème Fraîche Mashed Potatoes

Name: Short Ribs Provençale with Crème Fraîche Mashed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 24 baby carrots, peeled; 1 bay leaf; 3 kilograms meaty beef short ribs; 591 milliliters canned beef broth; 411 grams diced tomatoes in juice; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 6 servings Crème Fraîche Mashed Potatoes; 3 Tbsps chopped fresh parsley; 1 Tbsp dried herbes de Provence; 2 Tbsps (or more) olive oil; 118 milliliters Niçois olives,** pitted; 1 large onion, finely chopped; 473 milliliters red Zinfandel; 118 milliliters (about) water; 12 whole garlic cloves, peeled

Short Ribs Provençale with Crème Fraîche Mashed Potatoes might be just the main course you are searching for. This recipe makes 6 servings with 1511 calories, 52g of protein, and 129g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. If you have all purpose flour, crème fraîche potatoes, olive oil, and a few other ingredients on hand, you can make it. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 325°F.

Equipment you will use

Oven

Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

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Salt And Pepper

Ribs

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Tongs

Bowl

Pot

Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.

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Cooking Oil

Equipment you will use

Pot

Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.

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Vegetable

Carrot

Celery

Onion

Add garlic, flour, and herbes de Provence; stir 1 minute.

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Herbes De Provence

Garlic

All Purpose Flour

Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.

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Broth

Wine

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 boil.

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Bay Leaves

Tomato

Water

Ribs

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Pot

Cover pot tightly and transfer to oven.

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Oven

Pot

Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

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Ribs

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Oven

Add remaining 1/2 cup broth, peeled baby carrots, and Niçois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes. Discard bay leaf.

Ingredients you will need

Baby Carrots

Bay Leaves

Carrot

Olives

Broth

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Carrot

Sauce

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Aluminum Foil

Pour sauce over short ribs.

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Beef Short Ribs

Sauce

Sprinkle with parsley.

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Parsley

Serve with Crème Fraîche Mashed Potatoes

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Creme Fraiche

Potato

* A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.

Ingredients you will need

Fennel Seeds

Dried Thyme

Basil

** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.

Ingredients you will need

Black Olives

Brine

Equipment

Ingredients

Servings:

2Tbsps

all purpose flour 24

baby carrots, peeled 1

bay leaf 3kilograms

meaty beef short ribs 591milliliters

canned beef broth 411grams

diced tomatoes in juice 1medium

carrot, finely chopped 1

celery stalk, finely chopped 6servings

Crème Fraîche Mashed Potatoes 3Tbsps

chopped fresh parsley 1Tbsp

dried herbes de Provence 2Tbsps

(or more) olive oil 118milliliters

Niçois olives,** pitted 1large

onion, finely chopped 473milliliters

red Zinfandel 118milliliters

(about) water 12

whole garlic cloves, peeled

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Beringer Howell Mountain Bancroft Ranch Merlot. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.