HealthNotes

Red Pepper Braised Short Ribs

• From: California Olive Board

Ingredients

• 1 tsp olive oil

• 2 1/2 lbs beef short ribs, cracked

• 1 Tbs all purpose flour

• 2 medium red bell peppers, diced (1-inch)

• 1 medium yellow onion, diced (1-inch)

• 1 cup sliced olives

• 2 cups beef stock

• 1 cup red wine

• 2 Tbs chopped marjoram

Red wine, peppers, onions, and beef stock make a succulent sauce for these heart ribs.

Directions

• Heat oil in a large high-sided sauté 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, 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.