Beef Rib Ragout

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.

* Per serving · 4 servings · Values may vary.