Name: Daube of Beef Short Ribs
Ingredients: 6 c Dry red wine; 1 tb Minced garlic; 1 Bay leaf; 1 tb Dried rosemary; crumbled; 1 tb Dried thyme; crumbled; 2 3x1-1/2-inch strips fresh orange zest; remove with a vegetable peeler; 1 tb Whole black peppercorns; 4 lb Beef short ribs; 2 tb Olive oil; 1 lg Onion; chopped; 1 Celery rib; chopped; 1 Carrot; chopped; 2 tb All purpose flour; 4 c Beef broth; 3/4 c Drained nicoise olives; pitted; Fresh rosemary sprigs

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Cooking liv, Import	1	Servings

INGREDIENTS

6	c	Dry red wine
1	tb	Minced garlic
1		Bay leaf
1	tb	Dried rosemary; crumbled
1	tb	Dried thyme; crumbled
2		3×1-1/2-inch strips fresh orange zest; remove with a vegetable peeler
1	tb	Whole black peppercorns
4	lb	Beef short ribs
2	tb	Olive oil
1	lg	Onion; chopped
1		Celery rib; chopped
1		Carrot; chopped
2	tb	All purpose flour
4	c	Beef broth
3/4	c	Drained nicoise olives; pitted
		Fresh rosemary sprigs

INSTRUCTIONS

FOR MARINADE
GARNISH
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
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9044
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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