Red Pepper Braised Short Ribs


  • 1 teaspoon olive oil
  • 2 1/2 pounds beef short ribs, cracked
  • 1 tablespoon all purpose flour
  • 2 medium red bell peppers, diced (1-inch)
  • 1 medium onion, diced
  • 1 cup California Black Ripe Olives, sliced
  • 2 cups beef stock
  • 1 cup red wine
  • 2 tablespoons chopped marjoram


  1. Heat oil in a large high-sided sauté pan over medium-high heat.
  2. Season ribs with salt and pepper, then dredge in flour.
  3. Place ribs in pan and cook for 2-4 minutes on each side until well browned.
  4. Transfer browned ribs to a clean plate and stir peppers and onions into pan.
  5. 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.
  6. 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.* 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%.