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Add a photoServings: 4
Ingredients
- 6 c. Dry red wine
- 1 Tbsp. Chopped garlic
- 1 x Bay leaf
- 1 Tbsp. Dry rosemary crumbled
- 1 Tbsp. Dry thyme crumbled
- 2 x Fresh orange zest strips - (3" by 1 1/2") remove with a vegetable peeler
- 1 Tbsp. Whole black peppercorns
- 4 lb Beef short ribs
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion minced
- 1 x Celery rib minced
- 1 x Carrot minced
- 2 Tbsp. All purpose flour
- 4 c. Beef broth
- 3/4 c. Liquid removed Nicoise olives pitted Fresh rosemary sprigs for garnish
Directions
- Make marinade: In a large saucepan combine wine, garlic, bay leaves, dry rosemary, thyme, zest, and peppercorns and simmer 10 min. Remove pan from heat and cold marinade completely, uncovered.
- In a large bowl pour marinade over short ribs. Marinate ribs, covered and chilled, 24 hrs.
- 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 till reduced by about one-fourth.
- In a 4-qt heavy ovenproof kettle heat oil over moderately-high heat till warm but not smoking and saute/fry onion, celery, and carrot 6 min, or possibly till golden. Sprinkle vegetables with flour and cook over moderately-low heat, stirring, 3 min. To vegetables add in broth and marinade, whisking, and bring to a simmer. Add in meat and bring to a simmer. Braise meat, covered, in middle of oven 3 hrs, or possibly till it pulls away from bones and is tender. Transfer meat with a slotted spoon to a platter, discarding bones and gristle, and keep hot, covered.
- Pour sauce through a very fine sieve into a large saucepan and add in olives. Simmer sauce, uncovered, 20 min, or possibly till thickened slightly and coats back of a spoon. Add in meat and heat over moderate heat till heated through. Garnish daube with rosemary sprigs.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 992g | |
| Recipe makes 4 servings | |
| Calories 1708 | |
| Calories from Fat 1150 | 67% |
| Total Fat 127.67g | 160% |
| Saturated Fat 53.53g | 214% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 979mg | 41% |
| Potassium 1505mg | 43% |
| Total Carbs 19.64g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.29g | 3% |
| Protein 52.03g | 83% |
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