Short Ribs Provençale W/ Mashed Potatoes Recipe

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Short Ribs Provençale W/ Mashed Potatoes
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Ingredients:

Directions:

  1. 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.
  2. 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. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
  3. Cover pot tightly and transfer to oven. 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.).
  4. 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. 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. Pour sauce over short ribs. Sprinkle with parsley.
  5. Serve with Crème Fraîche Mashed Potatoes.
  6. 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.).
  7. Herbes de provence * 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.
  8. Nicois** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 493.99 Kcal (2068 kJ)
Calories from fat 198.31 Kcal
% Daily Value*
Total Fat 22.03g 34%
Cholesterol 14.13mg 5%
Sodium 117.04mg 5%
Potassium 912.6mg 19%
Total Carbs 43.75g 15%
Sugars 5.81g 23%
Dietary Fiber 4.49g 18%
Protein 23.09g 46%
Vitamin C 16.2mg 27%
Vitamin A 0.3mg 10%
Iron 2.6mg 14%
Calcium 70.4mg 7%
Amount Per 100 g
Calories 162.45 Kcal (680 kJ)
Calories from fat 65.21 Kcal
% Daily Value*
Total Fat 7.25g 34%
Cholesterol 4.65mg 5%
Sodium 38.49mg 5%
Potassium 300.11mg 19%
Total Carbs 14.39g 15%
Sugars 1.91g 23%
Dietary Fiber 1.48g 18%
Protein 7.59g 46%
Vitamin C 5.3mg 27%
Vitamin A 0.1mg 10%
Iron 0.8mg 14%
Calcium 23.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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