Beef Rib Ragout

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READY IN: 2hrs 55mins
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the short ribs with half each of the salt and pepper.
  • In a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs.
  • Transfer to a plate and drain the fat from the pan.
  • Heat the remaining oil in the pan over medium heat.
  • Cook the onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes.
  • Stir in the broth, wine and tomatoes and bring to a boil.
  • Return the short ribs to the pan.
  • Reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours.
  • Transfer the ribs to a plate.
  • Bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes.
  • Meanwhile, remove the meat from the ribs.
  • Dice the meat and return it to the pan.
  • Stir in the parsley and simmer until heated through, about 3 minutes.
  • Discard the bay leaves.
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