Daube Of Beef Short Ribs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
For marinade:,
6 cup: Dry red wine,
1 tbsp: Minced garlic,
1: Bay leaf,
1 tbsp: Dried rosemary, crumbled
1 tbsp: Dried thyme, crumbled
Two 3 by 1 1/2-inch strips,
Fresh orange zest, remove
With a vegetable,
Peeler,
1 tbsp: Whole black peppercorns,
4 lbs: Beef short ribs,
2 tbsp: Olive oil,
1 large: Onion, chopped
1: Celery rib, chopped
1: Carrot, chopped
2 tbsp: All purpose flour,
4 cup: Beef broth,
3/4 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)
Source from luhu.jp
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)
Source from luhu.jp
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