INGREDIENTS

INSTRUCTIONS

Short Ribs: In a large non-reactive pot, heat the oil over medium
heat. Add the onion, carrot, and celery and cook until the vegetables
are softened, about 6 minutes. Stir in the garlic, rosemary, thyme,
peppercorns and orange zest. Add the wine and bring to a boil over
high heat. Reduce the heat to low and simmer for 10 minutes. Cool the
marinade completely. Place the short ribs in a large non-reactive  bowl
and add the cooled marinade. Cover and refrigerate at least  overnight,
preferably 24 hours. Strain the marinade into a large  non-reactive pot
and discard the solids. Bring the marinade to a boil  over high heat.
Boil until reduced by one-fourth, 20 to 30 minutes.  Preheat the oven
to 325 degrees. Place the short ribs in a large,  flameproof
non-reactive casserole (such as enameled cast-iron). Add  the reduced
marinade and the veal stock. Bring to a boil over high  heat. Cover and
bake until the beef is very tender and pulling from  the bones, 3 1/2
to 4 hours. Transfer the beef to a platter and cool.  Discard the
bones, trim away any excess fat, and return the beef to  the casserole.
Meanwhile, skim off and discard the fat on the surface  of the cooking
liquid. Strain the sauce into a large non-reactive pot  and bring to a
boil over medium-high heat. Add the olives and  anchovies. Cook,
skimming often, until the sauce reduces and is thick  enough to coat a
wooden spoon, about 30 minutes. Pour the sauce over  the short ribs.
(The short ribs can be prepared up to 1 day in  advance, cooled,
covered, and refrigerated.) Horseradish Potato  Puree: Place the
potatoes in a large pot, add enough cold water to  cover by 2 inches,
and bring to a boil over high heat. Add the 3  tablespoons of salt and
cook until the potatoes are tender when  pierced with the tip of a
sharp knife. Drain and rinse under cold  water until easy to handle.
Peel the warm potatoes. Pass the potatoes  through a potato ricer into
a large bowl. Beat in the butter, olive  oil, horseradish, and optional
cheese. Season with salt and pepper.  (The potato pure can be made
about 20 minutes ahead, placed in a  heatproof bowl, loosely covered,
and kept warm over a pot of  simmering water.) Assembly: Bring the
short ribs and sauce to a  simmer over medium heat and cook until the
short ribs are heated  through, about 10 minutes. Spoon a portion of
the potato pure onto  the centers of 8 warmed dinner plates, and top
each with the short  ribs. Spoon the sauce around the potatoes. This
recipe yields 8  servings.  Source: "CHEF DU JOUR - (Show # DJ-9392) -
from the TV FOOD NETWORK"  S(Formatted for MC5): "07-31-1999 by Joe
Comiskey -  joecomiskey@netzero.net"  Recipe by: Terrance Brennan
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Nutrition (calculated from recipe ingredients)
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Calories: 479
Calories From Fat: 343
Total Fat: 38.8g
Cholesterol: 102.3mg
Sodium: 1985.5mg
Potassium: 270.4mg
Carbohydrates: 14.2g
Fiber: 1.9g
Sugar: 2.7g
Protein: 19.7g