Short Ribs Provençale with Crème Fraîche Mashed Potatoes
INGREDIENTS
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2 tablespoons (or more) olive oil
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6 pounds meaty beef short ribs
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1 large onion, finely chopped
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1 medium carrot, finely chopped
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1 celery stalk, finely chopped
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12 whole garlic cloves, peeled
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2 tablespoons all purpose flour
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1 tablespoon dried herbes de Provence*
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2 cups red Zinfandel
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2 1/2 cups canned beef broth
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1 14 1/2-ounce can diced tomatoes in juice
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1 bay leaf
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1/2 cup (about) water
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24 baby carrots, peeled
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1/2 cup Niçois olives,** pitted
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3 tablespoons chopped fresh parsley
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Crème Fraîche Mashed Potatoes
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