Craig Claiborne

Savory Short Ribs with Olives

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pounds lean short ribs of beef
  • Salt and freshly ground black pepper
  • All-purpose flour
  • 1

Method

  1. Sprinkle the meat with salt and pepper and dredge with flour. Brown on all sides in the oil in a heavy skillet or Dutch oven.

  2. Add the stock, celery, bay leaf and onions. Season to taste with salt and pepper. Cover, bring to a boil, and simmer for one and one-half hours, or until the meat is tender. Add the olives and cook for fifteen minutes longer. Re