Jason Weaver's Short Rib Ragout

Jason Weaver

1pound boneless short ribs
Coarse salt and freshly ground black pepper
2tablespoons grapeseed or canola oil
½onion, chopped
¼carrot, diced
¼stalk of celery, diced
3sprigs parsley
3sprigs thyme
1quart veal or beef stock
1cup 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.

Category: Meat