Cabernet-Braised Short Ribs over Olive-Potato Pancakes

cabernet-braised-short-ribs
California Ripe Olives
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  • Yield: 4 servings

Ingredients

Short Ribs:
4 bone-in beef short ribs (about 2 pounds)
Sea salt and freshly ground pepper
3tablespoons diced pancetta
3 garlic cloves, minced
1/2cup finely chopped onion
1/2cup finely chopped celery
1/4cup finely chopped fennel
1/4cup finely chopped carrot
1tablespoon flour
1 1/2cups cabernet sauvignon
3/4cup beef stock
1teaspoon dried thyme
1teaspoon dried rosemary
1 (2.2-ounce) can sliced California Ripe Olives, drained
3tablespoons tomato paste
Olive-potato pancakes:
3pounds Russet potatoes, peeled
1cup snipped fresh chives
2/3cup flour
1 (2.2-ounce) can chopped California Ripe Olives
2teaspoons garlic salt
Freshly ground pepper to taste
4 eggs

Instructions

  1. Season short ribs with salt and pepper. Sear on all sides in a large saucepan over high heat. Remove from pot and set aside.
  2. Add pancetta, garlic, onion, celery, fennel and carrot; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, stock, herbs, olives and tomato paste to pot, scraping up any browned bits on the bottom of the pan with a wooden spoon. Return short ribs and any juices to the pan. Bring to a boil; reduce heat and simmer over very low heat, covered but with the lid cracked, for 2 1/2 hours.
  3. Remove cover and simmer over medium-high heat for 30 minutes more or until ribs are very tender and sauce has thickened. Serve over Olive-Potato Pancakes.
  4. To prepare olive potato pancakes: Coarsely grate potatoes and place in a bowl of ice water to keep from discoloring.
  5. Stir together chives, flour, olives, garlic salt, pepper and eggs in a medium bowl. Drain the potatoes and firmly squeeze out excess moisture; stir into egg mixture.
  6. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot.  Spoon 1 heaping tablespoon of potato mixture for each pancake into skillet. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Repeat with remaining oil and potato mixture.
  7. Place a spoonful of Cabernet-Braised Short Ribs onto each pancake.

Recipe courtesy of California Olive Committee

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