Braised Basque Short Ribs

• 1 tablespoon olive oil
• 1 pound beef short ribs (about 2 ribs--ask the butcher to cut in half)
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 small red bell pepper, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked Paprika (pimenton)
• 3/4 cup Rioja (or other red wine)
• 1 cup beef stock
• 1/2 cup diced tomatoes
• 1/2 teaspoon kosher salt
• 1 bay leaf
• 1/4 cup pitted Kalamata or Nicoise olives
• 1/4 cup fresh parsley leaves

1. #rn1rnrnPosition a rack in the center of oven and preheat to 300u0b0F. Heat olive oil in a medium Dutch oven or heavy-bottomed saucepan over high heat. Brown short ribs on all sides, about 2 minutes per side. Remove to plate.
2. Reduce heat to medium. Add onions and carrots. Saute until tender, about 5 minutes. Add the peppers, garlic and paprika, and cook until fragrant, about 2 minutes. Stir in red wine, stock, tomatoes, salt, and bay leaf and return heat to high. Bring to simmer, cover, and bake in oven about 2 1/2 hours, until very tender, turning short ribs over halfway through cooking.
3. Remove pot from oven and spoon off excess fat from surface. Carefully remove short ribs to plate. Discard bay leaf and bring sauce to a boil over high heat. Reduce until liquids thicken and reduce by one third, about 8 minutes. Off heat, stir in olives and taste for seasoning. Return short ribs to pot and heat through. To serve, divide the short ribs between two plates, ladle sauce over top, garnish with parsley, and serve with crusty French bread.

olive oil, short ribs, yellow onion, carrot, red bell pepper, garlic, paprika, rioja, beef stock, tomatoes, kosher salt, bay leaf, ubc, parsley

Taken from food52.com/recipes/8618-braised-basque-short-ribs (may not work)