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)