Short Ribs Provencale With Creme Fraiche Mashed Potatoes Recipe

• 2 Tbsp. extra virgin olive oil or possibly more if needed
• 6 lb meaty beef short ribs
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 lrg onion finely minced
• 1 med carrot finely minced
• 1 x celery stalk finely minced
• 12 whl garlic cloves peeled
• 2 Tbsp. all-purpose flour
• 1 Tbsp. dry herbes de Provence, see * Note
• 2 c. red Zinfandel
• 2 1/2 c. canned beef broth
• 1 can diced tomatoes in juice - (14 1/2 ounce)
• 1 x bay leaf
• 1/2 c. water more or possibly less
• 24 x baby carrots peeled
• 1/2 c. Nicois olives pitted
•     (available at specialty foods stores, Italian markets, and some supermarkets)
• 3 Tbsp. minced fresh parsley
•     Creme Fraiche Mashed Potatoes (see recipe)

Directions