Short Rib Daube

Cooking Instructions

This recipe calls for brown stock, which is a flavorful stock classically made from veal bones. It can be found at gourmet markets or you can make your own. If you would prefer, you can substitute roasted chicken stock instead, although it will produce a somewhat milder sauce.

One day in advance:

Combine the wine, pancetta, leeks, garlic, allspice, bay leaves, peppercorns, thyme, anchovies and mushrooms. Cut the short ribs between the bones and immerse them in the wine mixture. Cover tightly and refrigerate overnight.

To Cook:

Preheat the oven to 275°F.

Remove the short ribs and pancetta from the marinade and pat dry with paper towels. Heat the oil in a large heavy bottomed pot over medium-high heat. Dust the short ribs lightly with the seasoned flour, brown on all sides and remove from the pan. Reserve. Then, brown the pancetta (without flour), remove from the pan and reserve.

Next, sauté the onions and carrots slowly until they are dark caramel brown. Add the wine mixture along with the tomato sauce and brown stock. Return the meat to the liquid and slowly bring to a low simmer. Cover and place the pot in a 275°F oven for 3 to 4 hours, or until the meat is tender and barely falling off the bone.

Gently remove the meat from the liquid and set aside. Add the olives and orange zest and bring to a low boil. Cook for about 15 minutes and return the meat to the liquid. Simmer for 10 more minutes and serve over white vegetable purée, polenta, or just good old mashed potatoes.