• Daube Of Beef Short Ribs

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    • 6 c. Dry red wine
    • 1 Tbsp. Chopped garlic
    • 1 x Bay leaf
    • 1 Tbsp. Dry rosemary crumbled
    • 1 Tbsp. Dry thyme crumbled
    • 2 x Fresh orange zest strips - (3" by 1 1/2") remove with a vegetable peeler
    • 1 Tbsp. Whole black peppercorns
    • 4 lb Beef short ribs
    • 2 Tbsp. Extra virgin olive oil
    • 1 lrg Onion minced
    • 1 x Celery rib minced
    • 1 x Carrot minced
    • 2 Tbsp. All purpose flour
    • 4 c. Beef broth
    • 3/4 c. Liquid removed Nicoise olives pitted Fresh rosemary sprigs for garnish


    1. Make marinade: In a large saucepan combine wine, garlic, bay leaves, dry rosemary, thyme, zest, and peppercorns and simmer 10 min. Remove pan from heat and cold marinade completely, uncovered.
    2. In a large bowl pour marinade over short ribs. Marinate ribs, covered and chilled, 24 hrs.
    3. Preheat oven to 325 degrees.
    4. Transfer meat with tongs to a plate and pour marinade through a large sieve set over a kettle. Boil marinade till reduced by about one-fourth.
    5. In a 4-qt heavy ovenproof kettle heat oil over moderately-high heat till warm but not smoking and saute/fry onion, celery, and carrot 6 min, or possibly till golden. Sprinkle vegetables with flour and cook over moderately-low heat, stirring, 3 min. To vegetables add in broth and marinade, whisking, and bring to a simmer. Add in meat and bring to a simmer. Braise meat, covered, in middle of oven 3 hrs, or possibly till it pulls away from bones and is tender. Transfer meat with a slotted spoon to a platter, discarding bones and gristle, and keep hot, covered.
    6. Pour sauce through a very fine sieve into a large saucepan and add in olives. Simmer sauce, uncovered, 20 min, or possibly till thickened slightly and coats back of a spoon. Add in meat and heat over moderate heat till heated through. Garnish daube with rosemary sprigs.
    7. This recipe yields 4 to 6 servings.

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