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"
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|Serving Size: 1 Serving (11124g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3334 (51%)|
|Amt Per Serving||% DV|
|Total Fat 370.4g||494 %|
|Saturated Fat 149.2g||746 %|
|Monounsaturated Fat 160.2g|
|Polyunsanturated Fat 15g|
|Cholesterol 1270.1mg||391 %|
|Sodium 25996.8mg||896 %|
|Potassium 11739.4mg||309 %|
|Total Carbohydrate 77g||23 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 69.3g|
|Protein 444.6g||635 %|
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Calories per serving: 6566
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