Beef Rib Ragout Recipe

Name: Beef Rib Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs beef short ribs, 1 teaspoon salt, 1 teaspoon ground black pepper, 3 tablespoons vegetable oil, and more.

Yes, Beef Rib Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Rib Ragout

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