Jason Weaver's Short Rib Ragout
|1||pound boneless short ribs|
|Coarse salt and freshly ground black pepper|
|2||tablespoons grapeseed or canola oil|
|¼||stalk of celery, diced|
|1||quart veal or beef stock|
|1||cup red wine|
Season short ribs with salt and pepper. Sear them in hot oil until nicely browned. Remove them from the oil and add onion; saute until it has a light golden color. Add carrots and celery and cook until they are golden.
Add wine and cook until it is reduced by one-half. Add the ribs back to the pot and cover it with veal stock. Add a sprig of thyme and parsley, and cook 4 hours or until the meat is tender.
Cool the meat in the stock. When it is cold, remove and dice the meat, discarding any fat. Use this ragout when serving Barbecued Salmon.