4 pounds beef short ribs

For marinade:
6 cups dry red wine
1 tablespoon minced garlic
1 1/2 bay leaves
1 tablespoon dried rosemary, crumbled
1 tablespoon dried thyme, crumbled
two 3-by-1 1/2-inch strips fresh orange zest,
removed with a vegetable peeler
1 tablespoon whole black peppercorns

2 tablespoons olive oil
1 large onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons all-purpose flour
4 cups beef broth
3/4 cup drained Niçoise olives, pitted
Garnish: fresh rosemary sprigs

Make the 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 the ribs,
covered and chilled, 24 hours.
Preheat oven to 325 degrees F. Transfer meat with tongs to a plate
and pour marinade through a large sieve set over a kettle. Boil the
marinade until reduced by about one fourth.
In a 4-quart heavy ovenproof kettle heat oil lover moderately high
heat until hot but not smoking and sauté 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
the olives. Simmer sauce, uncovered, 20 minutes, or until thickened
slightly and coats back of spoon. Add meat and heat over moderate
heat until heated through. Garnish daube with rosemary sprigs and
serve with horseradish potato purée and roasted vegetables.
Serves 4 to 6.