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Daube Of Beef Short Ribs Recipe

by Global Cookbook

Ingredients

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

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.

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