2cupsred Zinfandel, I used red or burgundy cooking wine, sold in the grocery near the vinegars and reduced the amount to 1 1/2 cups
2 1/2cupscanned beef broth
14 1/2-ouncecan diced tomatoes in juice, or 2 cups fresh tomatoes with
about 3/4 cup water added
1bay leaf
3/4cupwater
24baby carrots, peeled
1/2cupNiçois olives, ** pitted, optional
3tablespoonschopped fresh parsley
CREME FRAICHE MASHED POTATOES
3 1/2poundsrusset potatoes, peeled, quartered
2/3cupcreme fraische or sour cream
1/4cup1/2 stick unsalted butter
Instructions
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 herbes 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. Add carrots. If necessary, add enough water to pot to barely cover ribs and vegetables. Bring to boil.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, 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.)
Add remaining 1/2 cup broth, and Niçois olives (if using) to pot. Cover, return to oven and continue cooking at 350°F about 15 minutes. Discard bay leaf. Transfer short ribs and vegetables 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.
Creme Fraiche Mashed Potatoes
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)
Notes
* 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.** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.-If you happen to make this in summer months, and have fresh tomatoes on hand (I like Romas), half the tomatoes, and roast them in the oven for about an hour at about 300 degrees. Season with salt and pepper. Set aside. When plating the dish, Spoon mashed potatoes onto a large platter, then place roasted tomatoes, cut side down, on top (scattered over the potatoes). Spoon short ribs and remaining vegetables with some of the juice onto the mashed potatoes.