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Cabernet-Braised Short Ribs over Olive-Potato Pancakes | Food & Drink

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Cabernet-Braised Short Ribs over Olive-Potato Pancakes
Food & Drink
Cabernet-Braised Short Ribs over Olive-Potato Pancakes

Cabernet-Braised Short Ribs over Olive Potato Pancakes are an appetizer that’s always dressed to impress.

Decadent and delicious, these little morsels showcase just how easily California Ripe Olives can be dressed up or dressed down, with a taste that’s casual enough for kids or elegant enough for entertaining.

Ingredients

Cabernet-Braised 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.) sliced California Ripe Olives, drained

3 tablespoons tomato paste

Olive-Potato Pancakes:

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

Directions

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

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. 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. 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.

Serve over Olive-Potato Pancakes.

To prepare Olive-Potato Pancakes, coarsely grate potatoes and place in a bowl of ice water to keep from discoloring.

Stir together chives, flour, olives, garlic salt, pepper and eggs in a medium bowl. Drain the potatoes and firmly squeeze out excess moisture; stir into egg mixture.

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.

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

Makes 8-10 appetizer servings

For more recipes, visit CalOlive.org.

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