Provençal Short Ribs Recipe | Dierbergs Markets

Ingredients

• 3 to 4 pounds bone-in beef short ribs
• Coarse salt and freshly ground black pepper
• 2 tablespoons Dierbergs extra virgin olive oil
• 1½ cups coarsely chopped onion
• 1½ cups coarsely chopped celery
• 1½ cups coarsely chopped carrots
• 6 cloves garlic, minced
• 1 cup vermouth
• 1 carton (32 ounces) beef broth
• ½ cup pitted kalamata olives
• 5 sprigs fresh thyme, OR 1 teaspoon dried
• 5 sprigs fresh rosemary, OR 1 teaspoon dried
• 1 bay leaf
• ¼ cup Dierbergs flour, dissolved in ⅓ cup water
• 1 cup whole pitted green olives