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1
In a large saucepan, cover the beans with the stock and bring to a boil.
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2
Reduce the heat to moderately low and simmer until the beans are just tender, about 1 hour.
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3
Drain the beans, reserving the stock.
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4
Return the stock to the saucepan and boil over high heat until reduced to 4 cups, about 7 minutes.
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5
Meanwhile, melt the butter in a large skillet.
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6
Working in 2 batches, season the rib meat with salt and pepper and cook over moderately high heat until browned all over, about 4 minutes per batch.
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7
Transfer to a platter.
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8
Add the bacon to the skillet and cook until the fat is rendered and the meat begins to crisp, about 5 minutes.
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9
Transfer the bacon to the platter.
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10
Add the andouille to the skillet and cook over moderately high heat until lightly browned, about 3 minutes.
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11
Transfer to the platter.
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12
Add the reserved rib bones to the skillet and cook over moderately high heat until lightly browned, about 2 minutes per side.
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13
Add to the platter.
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14
Add the onion, carrots and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes.
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15
Add the chopped tomatoes, thyme and bay leaf and cook, stirring until the tomatoes release their juices, about 3 minutes.
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16
Return the rib meat, bacon and andouille to the skillet; stir until heated through.
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17
Preheat the oven to 300.
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18
Scrape the meat and vegetables into a large glass or ceramic baking dish.
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19
Nestle in the rib bones and top with the white beans and the reduced stock.
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20
Bake the cassoulet for 1 hour and 30 minutes, or until bubbling and the beans on top are crisp.
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21
Let stand for 15 minutes.
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22
Pick out the bay leaf and serve.
