• 4 lbs. 3-inch long beef short ribs
  • ¼ c. all- purpose flour
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1/2 c. olive oil, divided
  • 3 c. onions, chopped
  • 3 c. baby carrots, chopped
  • 3 c. celery, chopped
  • ¼ c. garlic, minced
  • 2 14.5 oz. cans petite diced tomatoes
  • 3 bay leaves
  • 8 2 in. fresh thyme sprigs
  • 1 ½ c. vermouth
  • ½ c. brandy
  • 7 oz. pimento stuffed green olives, drained

This recipe was created for my wonderful husband, his favorite cocktail is a Korbel  Brandy Manhattan served with a green olive on top, the flavors have blended together perfectly for a spectacular creation!

  1. Mix flour, salt and pepper in a gallon size freezer bag.  Add beef in batches, shaking to evenly coat with mixture.  Set aside while you heat oil in a large Dutch oven.  Brown beef evenly in batches, about 6 minutes per side, over medium-high heat.  (You want a nice dark carmelization on all sides.)
  2. Remove beef from Dutch oven and set aside.  Add remaining ¼ c. olive oil to pot and sauté onion, carrots and celery 3 minutes, stirring.  Stir in garlic.  Add tomatoes, bay leaves, thyme, vermouth, brandy and olives.
  3. Return beef to the Dutch oven, covering evenly with sauce.  Cover and bake at 325’ for 4 to 5 hours, until beef is tender enough to cut with a fork.

Note:   This dish is even more spectacular reheated the following day.

Serve over mashed potatoes or polenta.