Red Pepper Braised Short Ribs

California Olive Committee
  • Yield: 4 servings


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


  1. 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 3 to 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 to 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.

Recipe courtesy of the California Olive Committee