• 3 to 4 pounds bone-in beef short ribs
• Coarse salt and freshly ground black pepper
• 2 tablespoons Dierbergs extra virgin olive oil
• 1½ cups coarsely chopped onion
• 1½ cups coarsely chopped celery
• 1½ cups coarsely chopped carrots
• 6 cloves garlic, minced
• 1 cup vermouth
• 1 carton (32 ounces) beef broth
• ½ cup pitted kalamata olives
• 5 sprigs fresh thyme, OR 1 teaspoon dried
• 5 sprigs fresh rosemary, OR 1 teaspoon dried
• 1 bay leaf
• ¼ cup Dierbergs flour, dissolved in ⅓ cup water
• 1 cup whole pitted green olives

Season short ribs with salt and pepper. In Dutch oven, heat olive oil over medium-high heat; cook short ribs in batches until browned on all sides, about 10 minutes. Place ribs on platter; set aside.

 

Add onion, celery, carrots, and garlic to drippings in Dutch oven; cook stirring to scrape browned bits from bottom of pan until vegetables are tender, about 6 minutes. Stir in vermouth; cook until reduced by half, about 8 to 10 minutes.

 

Add short ribs along with any accumulated juices to pan. Pour broth over top. Stir in Kalamata olives, thyme, rosemary, and bay leaf, cover, and bake in 325°F. oven until meat is very tender, about 3 to 3½ hours.

 

Place meat on serving platter.

 

Skim fat from pan drippings; remove and discard bay leaf. Gradually stir flour mixture into pan drippings. Add green olives; cook over medium heat stirring frequently until thickened, about 5 minutes. Serve short ribs with gravy.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 366
Cholesterol: 54 mg
Fat: 21 g
Sodium: 1195 mg
Carbohydrates: 15 g
Protein: 21 g
Fiber:
Saturated Fat: 5 g