For marinade:
6 cups dry red wine
1 tablespoon minced garlic
2 tablespoons olive oil
1 1/2 bay leaves
1 large onion, chopped
1 tablespoon dried rosemary, crumbled
1 celery rib, chopped
1 tablespoon dried thyme, crumbled
1 carrot, chopped
Two 3-by-1 1/2-inch strips fresh orange zest,
removed with a vegetable peeler
2 tablespoons all-purpose flour
4 cups beef broth
1 tablespoon whole black peppercorns
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 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 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.