Daube Of Beef Short Ribs

Recipe Ingredients

6 cups	1422ml	Dry red wine
1 tablespoon	15ml	Minced garlic
1		Bay leaf
1 tablespoon	15ml	Dried rosemary - crumbled
1 tablespoon	15ml	Dried thyme - crumbled
2		Fresh orange zest strips - (3" by 1 1/2") - remove with
		A vegetable peeler
1 tablespoon	15ml	Whole black peppercorns
4 lbs	1816g / 64oz	Beef short ribs
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1		Celery rib - chopped
1		Carrot - chopped
2 tablespoons	30ml	All purpose flour
4 cups	948ml	Beef broth
3/4 cup	177ml	Drained Nicoise olives - pitted
		Fresh rosemary sprigs - for garnish

Recipe Instructions

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 reduced by about one-fourth.

In a 4-quart 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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9044 broadcast 01-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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