Braised Short Ribs with Smoked Paprika and Spanish Olives recipe | PCC Community Markets
Browned ribs simmer in a rich blend of paprika, tomato paste, and wine, then cooked slowly for 2½-3 hours until fall-off-the-bone tender. Perfect for a hearty dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Ingredients
- Salt and pepper, to taste
- 8 large beef short ribs
- 3 tablespoons grapeseed or other high-heat oil
- 1 large onion, diced
- 1 tablespoon smoked paprika (Pimenton)
- 2 tablespoons tomato paste
- 2 cups dry red wine (rioja, burgundy, zinfandel, syrah)
- 1 bay leaf
- 2 cups low-sodium beef stock
- 1 cup sliced Spanish green olives
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