What’s a traditional Midwestern meal without a little meat? This braise gets a little punch from salty kalamata olives and sweet fennel.

Serves 6

Prep time: 15 minutes

Cook time: 3 hours

Preheat oven to 300 degrees.

Add olive oil to a Dutch oven over medium-high heat. Add short ribs in a single layer and brown on all sides. Remove from pan. Add onion, carrot, fennel and garlic and cook until soft, about 8 minutes.

Add tomato, wine and stock and bring to a boil. Return short ribs to pan. Add thyme and olives and season with salt and pepper. Cover and place in oven for 2 ½ to 3 hours, or until short ribs are tender. If pan becomes too dry, add water or stock.

When tender, remove meat from pan and strain liquid into a sauce pan. Reserve vegetables (remove thyme sprigs) for service.

Place sauce over medium-high heat and allow to simmer until thickened, about 5 minutes.

To serve, place short ribs on a large platter surrounded by vegetables and drizzle reduced sauce over the top.