William Sonoma Tagine Red Wine-Braised Short Ribs |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 9 |
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Recieved this in a WS magazine and I'm always looking for recipes for my tagine and this one sounds yummy. I often add a bay leaf during the simmering stage for extra flavor. Serve with mashed potatoes Ingredients:
3 tablespoons olive oil |
3 3/4 lbs beef short ribs, bone in 6-8 pieces |
kosher salt |
fresh ground pepper |
1 cup all-purpose flour |
1 celery rib, cut into 1/4-inch dice |
3/4 cup shallot, finely diced |
1 tablespoon garlic, minced |
3 tablespoons tomato paste |
3/4 teaspoon chili, aleppo crushed |
1 teaspoon fresh thyme, chopped |
1/2 cup beef broth |
3/4 cup red wine |
Directions:
1. Soak tagine according to manufacture's instructions.
2. Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.
3. Season ribs with salt and pepper.
4. Dredge in flour and shake off excess.
5. Brown half of ribs on all sides, about 10 minutes total;.
6. transfer to plate.
7. Repeat with 1 tablespoon oil and remainng ribs.
8. Reduce heat to medium.
9. Warm 1 tablespoon oil.
10. Cook celery, carrots and shallot 7-8 minutes.
11. Add garlic and tomato paste; cook 1 minute.
12. Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.
13. Return ribs to tagine.
14. Reduce heat to medium-low;.
15. cover and cook, turning ribs occasionally, until tender, 4-5 hours.
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