Beef Rib Ragout

Total Time: 2 hrs 55 mins Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ingredients

• 2 lbs beef short ribs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 onions, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 1/2 teaspoons dried thyme
• 2 bay leaves
• 4 cups beef broth
• 1 1/3 cups dry red wine
• 6 plum tomatoes, coarsely chopped
• 1/2 cup fresh parsley, chopped

Recipe

• 1 sprinkle the short ribs with half each of the salt and pepper.
• 2 in a shallow dutch oven, heat half of the oil over medium-high heat and brown the short ribs.
• 3 transfer to a plate and drain the fat from the pan.
• 4 heat the remaining oil in the pan over medium heat.
• 5 cook the onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes.
• 6 stir in the broth, wine and tomatoes and bring to a boil.
• 7 return the short ribs to the pan.
• 8 reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours.
• 9 transfer the ribs to a plate.
• 10 bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes.
• 11 meanwhile, remove the meat from the ribs.
• 12 dice the meat and return it to the pan.
• 13 stir in the parsley and simmer until heated through, about 3 minutes.
• 14 discard the bay leaves.