Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beef Rib Ragout Recipe
    Lost? Site Map

    Beef Rib Ragout

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 55 mins

    10 mins

    2 hrs 45 mins

    Irmgard's Note:

    This is a wonderful, flavourful sauce made with beef short ribs. I love it over pasta but it would be great served over mashed potatoes as well.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle the short ribs with half each of the salt and pepper.
    2. 2
      In a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs.
    3. 3
      Transfer to a plate and drain the fat from the pan.
    4. 4
      Heat the remaining oil in the pan over medium heat.
    5. 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. 6
      Stir in the broth, wine and tomatoes and bring to a boil.
    7. 7
      Return the short ribs to the pan.
    8. 8
      Reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours.
    9. 9
      Transfer the ribs to a plate.
    10. 10
      Bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes.
    11. 11
      Meanwhile, remove the meat from the ribs.
    12. 12
      Dice the meat and return it to the pan.
    13. 13
      Stir in the parsley and simmer until heated through, about 3 minutes.
    14. 14
      Discard the bay leaves.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Beef Rib Ragout

    Serving Size: 1 (3065 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 891.4
     
    Calories from Fat 673
    75%
    Total Fat 74.8 g
    115%
    Saturated Fat 29.7 g
    148%
    Cholesterol 138.4 mg
    46%
    Sodium 1053.6 mg
    43%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.7 g
    22%
    Protein 29.5 g
    59%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites