Ingredients
For the short ribs:
4 bone-in beef short ribs (about 2 pounds)
Sea salt and freshly ground pepper
3 tablespoons diced pancetta
3 clove garlic, minced
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped fennel
1/4 cup finely chopped carrot
1 tablespoon flour
1 1/2 cups cabernet sauvignon
3/4 cup beef stock
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 can (2.2-oz.) Lindsay® Black Ripe Olives, drained
3 tablespoons tomato paste
For the olive-potato pancakes:
3 pounds Russet potatoes, peeled
1 cup snipped fresh chives
2/3 cup flour
1 can (2.2-oz.) chopped Lindsay® Ripe Pitted Olives
2 teaspoons garlic salt
4 eggs