William Sonoma Tagine Red Wine-Braised Short Ribs
photo by Bonnie G #2
- Ready In:
- 4hrs 15mins
- Ingredients:
- 13
- Serves:
-
4
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
- Soak tagine according to manufacture's instructions.
- Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.
- Season ribs with salt and pepper.
- Dredge in flour and shake off excess.
- Brown half of ribs on all sides, about 10 minutes total;.
- transfer to plate.
- Repeat with 1 tablespoon oil and remainng ribs.
- Reduce heat to medium.
- Warm 1 tablespoon oil.
- Cook celery, carrots and shallot 7-8 minutes.
- Add garlic and tomato paste; cook 1 minute.
- Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.
- Return ribs to tagine.
- Reduce heat to medium-low;.
- cover and cook, turning ribs occasionally, until tender, 4-5 hours.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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