Steps:
- Heat oven to 350°F with rack in lower third.
- Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.
- Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
- Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.
- Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
- Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.
- Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.
- Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.
- Return meat to pot. Grate zest from orange over top just before serving.
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M Anwaar
[email protected]I'm not a big fan of short ribs, but I loved this dish. The sauce is so flavorful and the ribs are fall-off-the-bone tender.
Dipto Sorma
[email protected]This dish is perfect for a cold winter night. The rich sauce and tender ribs are so comforting.
Tonyray Kilsby
[email protected]I've made this dish several times and it's always a hit. It's a great recipe for a potluck or a party.
Hailey Garcia
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes that don't require a lot of ingredients or steps.
Omeokachie Barry
[email protected]I made this dish for my in-laws and they loved it! They said it was the best short ribs they've ever had.
George Slater
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The short ribs are so tender and flavorful.
Mohamad Khan
[email protected]I love the combination of flavors in this dish. The olives, herbs, and red wine work perfectly together.
Swapan Sarker
[email protected]This dish is perfect for a weeknight meal. It's easy to make and it's always a hit with my family.
Md Almgir
[email protected]I'm not sure what I did wrong, but my ribs were dry and tough. I'll try again with a different recipe.
Adebisi Babe
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dish.
Widad Tommis
[email protected]I'm not a big fan of olives, but I loved them in this dish. They added a nice briny flavor.
Dauda Hamzat
[email protected]This dish is perfect for a special occasion. It's elegant and impressive.
Dekeba “Deriba” Adugna
[email protected]The sauce was a bit too salty for my taste. I'll reduce the amount of salt next time.
Tihera Pommells
[email protected]I substituted chicken thighs for the short ribs and it was still delicious. This recipe is very versatile.
April Paulick
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend it!
saige point
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Isaac Debela
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it.
Juthy Rani
[email protected]The ribs were a bit tough, but the sauce was amazing. I'll try it again with a different cut of meat.
Wolftghost
[email protected]This dish was absolutely delicious! The short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.