Beef Rib Ragout

Directions

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.