Daube of beef short ribs

4 servings

Ingredients

Quantity Ingredient
For marinade:
6 cups Dry red wine
1 tablespoon Minced garlic
1 Bay leaf
1 tablespoon Dried rosemary, crumbled
1 tablespoon Dried thyme, crumbled
Two 3 by 1 1/2-inch strips
Fresh orange zest, remove
With a vegetable
Peeler
1 tablespoon Whole black peppercorns
4 pounds Beef short ribs
2 tablespoons Olive oil
1 large Onion, chopped
1 Celery rib, chopped
1 Carrot, chopped
2 tablespoons All purpose flour
4 cups Beef broth
¾ cup Drained Nicoise olives,
Pitted
Garnish:
Fresh rosemary sprigs

Directions

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 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.

Yield: 4 to 6 servings

COOKING LIVE SHOW #CL9044

(Recipe courtesy of Gourmet Magazine)

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