Yield: 4 servings.
1 tsp. olive oil
2 1/2 lb. beef short ribs, cracked
1 Tbsp. all-purpose flour
2 medium red bell peppers, diced 1"
1 medium yellow onion, diced 1"
1 cup sliced California Ripe Olives
2 cups beef stock
1 cup red wine
2 Tbsp. chopped marjoram
- Heat oil in a large high-sided sautè pan over medium-high heat. Season ribs with salt and pepper, then dredge in flour. Place ribs in pan and cook for 2-4 minutes on each side until well-browned.
- Transfer browned ribs to a clean plate and stir peppers and onions into pan. Cook for 3-4 minutes until slightly browned, then pour in beef stock, red wine, California Ripe Olives and marjoram and bring to a boil.
- Return ribs to pan, cover and cook on a low simmer for 3 hours, turning meat every hour to evenly cook until meat is easily pulled from the bones.
