Red Pepper Braised Short Ribs
Found In: Entree
| 1 tsp. | Olive oil |
| 2 1/2 lbs. | Beef short ribs, cracked |
| 1 Tbsp. | All purpose flour |
| 2 medium | Red bell peppers, diced (1-inch) |
| 1 medium | Yellow onion, diced (1-inch) |
| 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 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, 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. Serves 4. * Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving. **Serving suggestion: Serve with side of green peas or soybeans. Nutritional Analysis Per Serving: Calories 601, Fat 34g, Cholesterol 170mg, Sodium 547mg, Carbohydrate 15g, Protein 59g, Calories from fat 50%.
