lautrerainey:
Pieces of browned boneless chuck rib.
lautrerainey:
The aromatics brown in the fond from browning the beef
lautrerainey:
Not so yummy looking and photogenic anymore
lautrerainey:
The vinegar is stirred in
lautrerainey:
I used a large can of San Marzano tomatoes
lautrerainey:
Some bay leaves and herbes de Provence
lautrerainey:
The ragu is cooked down and all the lovely fond incorporated
lautrerainey:
The liquid balance is restored.
lautrerainey:
The lid did a fine job of retaining all of the juices
lautrerainey:
Our stovetop work is done.
lautrerainey:
Remove the meat from the ragu
lautrerainey:
The ragu with the aromatics is in a colander in a bowl
lautrerainey:
Raw veggie in the bottom of the pot
lautrerainey:
Cooked meat over the veggies
lautrerainey:
The ragu is strained back over the braise
lautrerainey:
Add additional liquid to submerge veggies
lautrerainey:
Braised Boneless Chuck Ribs
lautrerainey:
Finis!