DAUBE OF BEEF SHORT RIBS PICHOLINE

For marinade
6 cups dry red wine
1 tablespoon minced garlic
1 ½ bay leaves
1 tablespoon dried rosemary, crumbled
1 tablespoon dried thyme, crumbled
two 3- by 1 ½ inch strips orange zest, removed with a vegetable peeler
1 tablespoon whole 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 Niçoise olives, pitted

Garnish:
fresh rosemary sprigs

Accompaniments:
horseradish potato puree

diced roasted vegetables such as beets, carrots, and celery roots

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° F.
Transfer meat with tongs to a plate and pour marinade through a large sieve set over a kettle. Boil marinade until reduced by about one fourth.
In a 4-quart heavy ovenproof kettle heat oil over moderately high heat until hot but not smoking and sauté onions, 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 and serve with horseradish potato purèe and roasted vegetables. Serves 4 to 6.