RED PEPPER BRAISED SHORT RIBS

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 saute 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.

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.

*SLOW COOKER 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.

Servings: 4
Source: California Olive Industry