Hawai‘i Community College
2-3 T Olive Oil
2 tsp salt and grinds of fresh pepper
6 lbs meaty grass-fed beef shortribs
3/4 C ½-inch diced celery
1 1/2 C ½-inch diced carrots
1 C ½-inch diced onion
2 T garlic, chopped
2 T AP flour
3 C red wine
2 C beef stock
2 C peeled, seeded diced tomatoes
2 sprigs thyme
1/2 tsp fennel seeds
1-2 bay leaves
1/2 C nicoise olives
2-3 T chopped Fresh Parsley
1 1/2 to 2 gal heavy pot with lid
Preheat oven to 325. Heat oil in heavy pan. Salt and pepper shortribs. Add the ribs to the hot oil in batches. Don’t crowd. Brown on all sides. Remove from pan and hold on the side. Reduce heat in pan and add vegetables. Cook until softened and onion is translucent. Add garlic and flour and cook briefly. Add wine and stock. Be sure to scrape up browned bits on pan bottom. Add tomatoes, their juices, thyme, bay leaves to pan. Add back all the ribs. If liquid doesn’t quite cover the ribs, add a bit of water until just covered.
Bring to simmer, cover tightly and finish cooking in the preheated oven. Cook 2-2 1/2 hours until shortribs are very tender. Add olives and cook 15 minutes more. Remove ribs to a serving bowl. Discard Thyme and bay leaves. Reduce pan sauce if necessary (should be lightly thickened) and season to taste with salt.
Garnish with fresh chopped parsley. Serve with Big Island Goat Cheese Mashed Potatoes or wide noodles.