• 4- 8 oz boneless short ribs
• 1 tablespoon Steak Salt + 1 teaspoon, divided
• 2 teaspoons paprika, divided
• 2 teaspoons dried oregano, divided
  
• 1 large sweet onion, diced
• 1 large red bell pepper, diced
• 1 large carrot, diced
• 4 garlic cloves, crushed
• 2 tablespoons red pepper paste (or tomato paste)
• 1/4 cup chopped manzanilla olives
• 1 cup Rioja wine
• 4 cups beef broth
• bunch thyme
• 2 bay leaves
  

1. Combine 1 tablespoon of Steak Salt & 1 teaspoon each of oregano & paprika. Apply rub to all sides of short ribs.
2. Heat a stock pot or Dutch Oven over medium high heat.  Add 2 tablespoons of oil to hot pan.  Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
3. Next add onions, peppers & carrot to the pot. Cook for a few minutes until softened, stirring constantly.  Next add red pepper paste or tomato paste, garlic, 1 teaspoon each of paprika, Steak Salt, and oregano. Stir to combine, cooking for an additional minute.
4. Deglaze with red wine and allow to reduce, an additional 2 to 3 minutes. Next add the beef broth and bring to a boil.  Add bay leaves, thyme, chopped olives and short ribs with their juices. Cover the pot and reduce to a simmer.  Cook, covered for 2 1/2 to 3 hours or until short ribs are fork tender.  
5. Transfer short ribs to a plate and discard thyme stems & bay leaves.  Using an immersion blender, blend until smooth.  Increase heat and allow sauce to thicken, an additional 5-10 minutes. Serve short rib topped with sauce.

Recommended to serve over a Manchego cheese polenta or a Manchego cheese mashed potato.