Slow Braised Veal Ribs with Kalamata Olives

Preparation

Heat large pot with the olive oil.

Season Ribs generously with salt and pepper.

Carefully place ribs into hot oil using tongs, searing all sides of the ribs.

Once the ribs are nicely browned, remove from skillet and place on plate to rest.

Add roughly chopped carrots, celery and onion to hot oil and rib fat. stiring to sweat the vegetables for about 4 minutes.

Standing a step back to avoid hot splashing, add the wine, water, stock, olives, paprika and garlic head halved length wise. Bring to a boil.

Return ribs to boiling liquid and reduce heat to low. Allow to simmer covered for 2 - 2.5 hours.

Using 2 tongs, remove ribs from liquid (2 tongs helps keep the ribs intact).

Return liquid to high heat allowing to reduce about half the volume.

Strain liquid into gravy serving bowl.

Serve warm and enjoy!