Yield: 4 servings. 1 tsp. olive oil 2 1/2 lb. beef short ribs, cracked 1 Tbsp. all-purpose flour 2 medium red bell peppers, diced 1" 1 medium yellow onion, diced 1" 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 sautè 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 ...
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