Cabernet-Braised Short Ribs over Olive-Potato Pancakes

Ingredients

  • Short Ribs:
  • 4 bone-in beef short ribs (about 2 pounds)
  • Sea salt and freshly ground pepper
  • 3 T diced pancetta
  • 3 garlic cloves, minced
  • ½ c finely chopped onion
  • ½ c finely chopped celery
  • + 17 more ingredients
    • ¼ c finely chopped fennel
    • ¼ c finely chopped carrot
    • 1 T flour
    • 1 ½ c cabernet sauvignon
    • ¾ c beef stock
    • 1 t dried thyme
    • 1 t dried rosemary
    • 1 (2.2-ounce) can sliced California Ripe Olives, drained
    • 3 T tomato paste
    • Olive-potato pancakes:
    • 3 lb Russet potatoes, peeled
    • 1 c snipped fresh chives
    • 2/3 c flour
    • 1 (2.2-ounce) can chopped California Ripe Olives
    • 2 t garlic salt
    • Freshly ground pepper to taste
    • 4 eggs

To prepare the short ribs: Season short ribs with salt and pepper. Sear on all sides in a large saucepan over high heat. Remove from pot and set aside. Add pancetta, garlic, onion, celery, fennel and carrot; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for...

View full recipe at Relish

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