Beef with Orange and Black Olives
Adapted By StarChefs
short ribs of beef, 6 ounces each
1/2 cups dry red wine
carrots, peeled and thinly sliced
small onions, thinly sliced
cloves garlic, smashed
teaspoons fresh thyme, chopped
teaspoon celery seeds
of one orange
pound smoked bacon, diced
shallots, peeled and cut in half through the root
whole heads garlic cloves, smashed
Tablespoon tomato paste
1/2 cups chicken stock, homemade or low-sodium canned
cup pitted black olives
sprigs fresh thyme
cup penne or ziti pasta
cup grated Parmesan cheese or to taste
Tablespoons fresh parsley, chopped
and freshly ground black pepper
all the marinade ingredients to a boil and simmer 20 minutes. Remove
from the heat and cool. Toss the ribs with the marinade and marinate
overnight in a non-corrosive container.
Preheat oven to 325°F.
Heat 1/8-inch olive oil in a large ovenproof casserole over high heat.
Pat the ribs dry and season well with salt and pepper. Sprinkle with
flour. Sear on both sides in the oil until brown. Transfer to a platter.
Add the bacon and render. Transfer to the platter with the ribs. Add
the whole shallots and garlic and brown. Add the tomato paste and
cook 1 minute. Add the marinade and reduce by three-quarters. Add
the chicken stock, olives, anchovies and fresh thyme sprigs. Return
the ribs to the casserole. Cover the braise with a piece of aluminum
foil touching the ribs. Cover the casserole with the top and braise
in the oven for 2 1/2 hours, or until the meat begins to fall off
Transfer the ribs to a platter. Skim the fat from the surface of the
braising juices and reduce the juices if necessary to form a sauce.
Bring a large pot of salted water to a boil. Add the penne or ziti
and cook until al dente. Drain.
Toss the cooked pasta with half of the braising juices. Put a spoonful
of the pasta on each of the four warm plates. Top with a tablespoon
or so of grated Parmesan cheese. Put two ribs on each plate, cover
with a spoonful of braising juices, and sprinkle with some parsley.
Tarius Zinfandel Alexander Valley Demonstene Vineyard 1997, or Argiano
Brunello di Montalcino 1994