Name: Provençal Daube of Beef Short Ribs with White Wine, Oven-Roasted Tomatoes, and Green Olives
Yield: Serves 6
Cuisine: France
Ingredients: Herb bouquet: 2 leafy celery tops stuck with 4 whole cloves, 3 fresh thyme sprigs, 2 imported bay leaves, 1 small cinnamon stick, and 3 strips orange zest tied together; 4 ounces pancetta, cut into slices ½ inch thick; 1 cup picholine olives, pitted, rinsed; 1 tablespoon all-purpose flour; 3 garlic cloves, peeled and bruised; 1½ teaspoons Coarse salt; 2 tablespoons unsalted butter; ¾ teaspoon freshly ground black pepper; 2 pinches of sugar; 1 tablespoon extra virgin olive oil; ¼ cup red or white wine vinegar; 2 medium onions, sliced; 5 Oven-Roasted Tomatoes; 3 tablespoons chopped fresh flat-leaf parsley; 1 bottle (750 ml) dry white wine; 6 large carrots, cut into 2-inch pieces; ¼ cup dried cèpes or porcini mushrooms; 2½ tablespoons tomato paste, canned or homemade; 3 pounds bone-in beef short ribs (12 pieces), trimmed of excess fat; ⅛ teaspoon freshly grated nutmeg

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This wonderful beef daube was inspired by a dish from Dominique Bucaille, who taught me a revolutionary method for marinating meat in wine that not only improves flavor but also saves a day of preparation. I call it hot-to-hot marination. Here’s how it works:

A bottle or a few cups of wine are brought to a boil in a braising pot and then flamed or boiled and reduced. At the same time, chunks of meat or poultry are browned quickly in hot oil, butter, or duck f