Cassoulet with Bacon, Andouille, and Country Ribs

Place beans in a medium bowl. Cover with water 2 inches above beans; let soak 8 hours.

Drain.

Bring beans and chicken stock to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until beans are tender.

Drain beans, reserving stock, and set beans aside. Return stock to pot, and bring to a boil over high heat; cook 20 minutes or until reduced to 4 cups. Set stock aside.

Remove meat from rib bones, reserving bones; cut meat into 1-inch pieces, and sprinkle with pepper and kosher salt.

Melt butter in an ovenproof Dutch oven. Working in 2 batches, cook rib meat 4 minutes or until browned.

Remove from pot, and keep warm.

Add bacon to pot; cook 7 minutes or until crisp.

Remove from pot, and keep warm.

Add sausage to pot; cook 4 minutes or until lightly browned.

Remove from pot, and keep warm. Return rib bones to pot; cook over medium-high heat 2 minutes per side or until lightly browned.

Remove from pot, and set aside.

Reduce heat to medium; add onion, carrot, and garlic to pan, and saut 7 minutes or until tender.

Add tomato, thyme, and bay leaf; cook 3 minutes.

Add reserved meats, and cook 2 minutes, stirring often, until thoroughly heated.

Place reserved rib bones on top of meat mixture. Top with reserved beans and stock.

Bake, uncovered, at 300 for 1 hour and 40 minutes or until bubbly and beans are lightly browned and crisp.

Let stand 15 minutes.