Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Red Pepper Braised Short Ribs
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- #68371
These braised short ribs are a perfectly balanced blend of familiar and new. Red wine braised beef is tried and true, but throwing in fresh marjoram and ripe olives really switches up the flavor palette.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 1/2 pounds beef short ribs, cracked
1 tablespoon all-purpose flour
salt and pepper, to taste
1 tablespoon olive oil
2 medium red bell peppers, seeded and diced
1 medium yellow onion, diced
2 cups beef stock
1 cup red wine
1 cup sliced ripe olives
2 tablespoons chopped fresh marjoram
directions
Sprinkle the ribs on all sides with the flour. Season lightly with salt and pepper.
Heat the oil in a deep skillet over medium-high heat. Add the ribs and brown 4-5 minutes on all sides. Remove from the pan and set aside.
Add the bell peppers and onions to the pan. Cook, stirring, for 3-4 minutes or until softened.
Stir in the stock, wine, olives, and marjoram. Bring to a boil, stirring occasionally.
Add the ribs to the skillet again. Reduce the heat to a simmer, cover, and cook on low for 3 hours or until the ribs are tender and pull away from the bone easily. Turn the ribs occasionally to ensure even cooking.
nutrition data
725 calories, 39 grams fat, 12 grams carbohydrates, 67 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 7, 2013
I think the title is misleading and might be putting people off. It's not a spicy recipe like hot red peppers but rather sweet red BELL peppers. And in fact, you could use green bells if you wanted with similar results.
August 23, 2007
A first-rate recipe! We followed the recipe exactly and it was superb. We used a peppery Merlot for the wine. The meat was tender and fell off the bones. The ripe olives were a wonderful touch adding both texture and taste. We highly recommend trying this recipe.