Recipe - Daube Of Beef Short Ribs

FOR MARINADE
6 cup Dry red wine
1 tablespoon Minced garlic
1 Bay leaf
1 tablespoon Dried rosemary; crumbled
1 tablespoon Dried thyme; crumbled
2 3x11/2inch strips fresh
orange zest; remove with a
vegetable peeler
1 tablespoon Whole black peppercorns
4 pound Beef short ribs
2 tablespoon Olive oil
1 lg Onion; chopped
1 Celery rib; chopped
1 Carrot; chopped
2 tablespoon All purpose flour
4 cup Beef broth
Three fourths cup Drained nicoise olives;
pitted

GARNISH
Fresh rosemary sprigs

Make marinade:

In a large saucepan combine wine, garlic, bay leaves, dried rosemary,
thyme, zest, and peppercorns and simmer 10 minutes. Remove pan from heat
and cool marinade completely, uncovered.

In a large bowl pour marinade over short ribs. Marinate ribs, covered and
chilled, 24 hours.

Preheat oven to 325 degrees. Transfer meat with tongs to a plate and pour
marinade through a large sieve set over a kettle. Boil marinade until
reduces by about one fourth. In a 4quart heavy ovenproof kettle heat oil
over moderately high heat until hot but not smoking and saute onion,
celery, and carrot 6 minutes, or until golden brown. Sprinkle vegetables
with flour and cook over moderately low heat, stirring, 3 minutes. To
vegetables add broth and marinade, whisking, and bring to a simmer. Add
meat and bring to a simmer. Braise meat, covered, in middle of oven 3
hours, or until it pulls away from bones and is tender. Transfer meat with
a slotted spoon to a platter, discarding bones and gristle, and keep warm,
covered.

Pour sauce through a very fine sieve into a large saucepan and add olives.
Simmer sauce, uncovered, 20 minutes, or until thickened slightly and coats
back of a spoon. Add meat and heat over moderate heat until heated through.
Garnish daube with rosemary sprigs.

Yield: 4 to 6 servings

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9044

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998