French Style Short Ribs
Author: Kitchens
  • 5 pounds beef short ribs, halved
  • 1/2 Cup flour
  • salt, white pepper and Cayenne
  • pepper to taste
  • 3 Cups chopped onions
  • 1 Cup chopped carrot
  • 4 cloves garlic, minced
  • 1 teaspoon crumbled oregano leaves
  • rind of 1 orange, minced
  • 1 Cup orange juice
  • 2 Cups dry red wine
  • 1 Cup water
  • 1/2 Cup Nicoise or other black olives
  • 1/2 Cup green olives
  1. Heat oven to 450 degress, Dredge ribs in mixture of flour, salt and peppers. Place ribs, bone-side down, in single layer in shallow baking pan lined with heavy-duty aluminum foil. Bake for 30 minutes. Turn and bake 30 minutes longer.
  2. Transfer ribs to platter. In large ovenproof skillet or Dutch oven, saute onion in 2 tablespoons of pan drippings from ribs for 5 minutes. Add carrot; saute 5 minutes; add garlic and saute another minute. Blend in any remaining flour from dredging and cook about 30 seconds. Place ribs in same skillet or Dutch oven; sprinkle with oregano and orange rind.
  3. Combine orange juice, wine and water and pour over ribs. Bring to boiling over moderate heat. Cover pan and return to oven. Lower heat to 350 degrees and bake 1 hour, or until ribs are tender when pierced with fork.
  4. Spoon off as much fat as possible. Baste with pan liquid. Scatter olives and bake another 30 minutes. Serve over egg noodles.
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