INGREDIENTS

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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