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Savory Short Ribs with Olives
6
servings- Difficulty
Easy
Published 1966
Ingredients
3 pounds - Salt and freshly ground black pepper
- All-purpose flour
1
Method
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.
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
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