Short Ribs with Collards and Peppers

Deselect All

Ribs:

1/2 cup all-purpose flour

1/2 teaspoon kosher salt 

1/4 teaspoon ground black pepper 

4 pounds beef short ribs (about 8 pieces)

6 pieces thick-cut bacon, diced 

2 tablespoons olive oil, if needed 

2 carrots, diced 

2 celery stalks, diced 

1 medium onion, diced 

4 cloves garlic, sliced 

1 tablespoon tomato paste 

1 cup red wine 

2 sprigs fresh rosemary 

2 sprigs fresh thyme 

1 bay leaf 

Collards and Peppers:

2 tablespoons olive oil

2 red bell peppers, sliced 

2 yellow bell peppers, sliced 

1 red onion, sliced 

2 large bunches collard greens, rinsed well 

Kosher salt and ground black pepper 

Crushed red pepper flakes 

Splash red wine vinegar 

Chopped fresh parsley, for garnish