Instructions: 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 degrees.

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 saute 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 a spoon. Add meat and heat over moderate heat until heated through. Garnish daube with rosemary sprigs.

This recipe yields 4 to 6 servings.

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