- 3 1/2 lb beef ribs (flanken or short ribs), excess fat removed, cut in manageable lengths
- 1/4 tsp dry rosemary
- 5 cups chicken stock
- kosher salt
- cracked pepper
- 1 bay leaf
- 4 cloves garlic, minced
- 1 onion, minced
- 1 celery stalk, minced
- 1 cup dried lentils du puy, rinsed, picked over
- 1/2 tsp dry thyme
- Combine the beef, rosemary, chicken stock, 1/2 tsp kosher salt, pepper, bay leaf, garlic, onion, and celery in a large stock pot.
- Bring to a boil. Cover, reduce the heat, and simmer for 1 1/2 hours.
- Add the thyme and lentils, cover and cook 1/2 hour.
- Uncover and cook 30 more minutes, stirring now and then.
- Check the seasoning. serve.