Short Ribs Provençale with Crème Fraîche Mashed Potatoes

Short Ribs Provençale with Crème Fraîche Mashed Potatoes
Photo by Mark Thomas

Ingredients

  • 2 ½ cups canned beef broth
  • 2 tablespoons all purpose flour
  • 3 tablespoons fresh parsley
  • 2 tablespoons olive oil
  • ½ cup water
  • 1 medium carrot
  • 1 celery stalk
  • + 10 more ingredients
    • 1 large onion
    • 1 tablespoon dried herbes de Provence
    • 2 cups red Zinfandel
    • 1 bay leaf
    • 1 14 1/2-ounce can diced tomatoes in juice
    • Crème Fraîche Mashed Potatoes
    • ½ cup Niçois olives
    • 6 pounds meaty beef short ribs
    • 24 baby carrots
    • 12 garlic cloves

Preheat oven to 325°F. 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 tablespo...

View full recipe at Epicurious

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