| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 6 | c | Dry red wine |
| 1 | T | Minced garlic |
| 1 | Bay leaf | |
| 1 | T | Dried rosemary, crumbled |
| 1 | T | Dried thyme, crumbled |
| 2 | 3×1-1/2-inch strips fresh | |
| orange zest remove with | ||
| vegetable peeler | ||
| 1 | T | Whole black peppercorns |
| 4 | lb | Beef short ribs |
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Celery rib, chopped | |
| 1 | Carrot, chopped | |
| 2 | T | All purpose flour |
| 4 | c | Beef broth |
| 3/4 | c | Drained nicoise olives |
| pitted | ||
| Fresh rosemary sprigs |
INSTRUCTIONS
a 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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Nutrition (calculated from recipe ingredients)
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Calories: 6323
Calories From Fat: 3957
Total Fat: 440.4g
Cholesterol: 1814.4mg
Sodium: 5026.5mg
Potassium: 6141.2mg
Carbohydrates: 51.6g
Fiber: 10.5g
Sugar: 10.5g
Protein: 479.9g