Cabernet-Braised Short Ribs over Olive-Potato Pancakes

Cabernet-Braised Short Ribs over Olive-Potato Pancakes

Recipe provided by the California Olive Committee.


  • 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

Cooking Directions

  1. Directions for the short ribs: Season short ribs with salt and pepper. Sear on all sides in a large saucepan over high heat. Remove from pot and set aside.

  2. Add pancetta, garlic, onion, celery, fennel and carrot; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more.

  3. Add wine, stock, herbs, olives and tomato paste to pot, scraping up any browned bits on the bottom of the pan with a wooden spoon. Return short ribs and any juices to the pan.

  4. Bring to a boil; reduce heat and simmer over very low heat, covered but with the lid cracked, for 2 1/2 hours. Remove cover and simmer over medium-high heat for 30 minutes more or until ribs are very tender and sauce has thickened.

  5. Serve over Olive-Potato Pancakes.

  6. Directions for the olive-potato pancakes: Coarsely grate potatoes and place in a bowl of ice water to keep from discoloring.

  7. Stir together chives, flour, olives, garlic salt, pepper and eggs in a medium bowl.

  8. Drain the potatoes and firmly squeeze out excess moisture; stir into egg mixture.

  9. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot. Spoon 1 heaping tablespoon of potato mixture for each pancake into skillet. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Repeat with remaining oil and potato mixture.

  10. Place a spoonful of Cabernet-Braised Short Ribs onto each pancake.