Savory Short Ribs with Olives

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds lean short ribs of beef
  • Salt and freshly ground black pepper
  • All-purpose flour
  • 1 tablespoon salad oil
  • 4 cups Beef Stock
  • 1 cup chopped celery
  • 1 bay leaf
  • 2 onions, sliced
  • 1½ cups ripe olives, halved


  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. Remove the meat to a warm platter.

  3. Mix one and one-half tablespoons flour with a little cold water and add to the broth. Cook, stirring, until thickened. Spoon some sauce over the meat and serve the remainder separately.

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