Cabernet-Braised Short Ribs over Olive Potato Pancakes - California Ripe Olives

Ingredients

• 4 bone-in beef short ribs (about 2 pounds)
• Sea salt
• freshly ground pepper
• 3 tablespoons diced pancetta
• 3 cloves 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.) sliced California Ripe Olives, drained
• 3 tablespoons tomato paste
• 3 pounds Russet potatoes, peeled
• 1 cup snipped fresh chives
• 2/3 cup flour
• 1 can (2.2-oz.) chopped California Ripe Olives
• 2 teaspoons garlic salt
• Freshly ground pepper to taste
• 4 eggs