BEEF RIB RAGOUT

Beef Rib Ragout image

Provided by Irmgard

Categories Stew

Time 2h55m

Yield 5 cups

Number Of Ingredients 14

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

Steps:

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.