4 beef short ribs, cut into 3-inch pieces
1 tsp. salt
1 tsp. ground black pepper
1 tbsp. olive oil
2 c. chopped white onions
4 cloves garlic, finely chopped
3 1/2 c. chicken broth
1 1/2 c. red wine
2 tbsp. tomato paste
1 bouquet garni (parsley, thyme, and bay leaf tied with kitchen string)
2 c. pitted black olives

Season the ribs with salt and pepper in an oven-proof pan with a lid. Heat the oil on the stove over medium-high heat. Add the ribs and brown on all sides, then remove the ribs from the pan. Add the onion and garlic and sauté for 5 minutes, stirring occasionally. Stir in the chicken broth, wine and tomato paste, scraping the bottom of the pan to loosen any vegetables stuck there. Return the meat to the pan. Add the bouquet garni and the olives. Cover and cook in a preheated 350°F oven for 1 1/2 to 2 hours, until the meat almost falls off the bone. To serve, transfer the meat, broth and olives to soup bowls, discarding the bouquet garni.