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Braised Short Ribs with Black Olives

This dish is wonderfully comforting on a winter night. It pairs beautifully with the Côtes de Tablas. The flaming brandy, although not absolutely essential, burns up the excess fat and makes quite a difference to the flavor of the finished sauce

Serves: 6


  • 5 lbs. bone-in short ribs, trimmed of excess fat
  • 4 tbsp brandy
  • 8 oz red wine
  • 7 oz chicken stock or water
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 6 oz pitted black olives, rinsed
  • bouquet of thyme, parsley and bay leaf
  • strip of orange peel
  • 2 crushed garlic cloves
  • salt and pepper to taste


  • Preheat oven to 300 degrees.
  • In large pot on medium-high, brown the meat in the olive oil and butter, in batches.
  • Return all meat to pan, and arrange ribs in single layer.
  • Warm brandy in a soup ladle, pour it over the meat, carefully set a light to it, and shake the pan until flames go out.
  • Add the red wine and enough stock to come halfway up the sides of the ribs. Let it bubble quickly for about 30 seconds.
  • Lightly season with salt and pepper, add the bouquet, orange peel and garlic. Cover pot with a layer of foil and the lid.
  • Cook in oven at 300 degrees for 2 to 2 1/2 hours, until meat is fork-tender. Check periodically to make sure liquid is simmering and not drying up.
  • Ten minutes before serving, remove bouquet and add olives. Stir to combine.
  • Serve with egg noodles or rice.

Pairs With: Esprit de Tablas/Beaucastel, Cotes de Tablas, Patelin de Tablas, En Gobelet, Tannat, Mourvedre, Grenache, Cabernet Sauvignon