Daube Of Beef Short Ribs

Directions

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.