William Sonoma Tagine Red Wine-Braised Short Ribs

Submitted by Bonnie G #2

"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"

 

• Ready In: 4hrs 15mins
• Ingredients: 13
• Serves: 4

ingredients

• 44.37 ml olive oil
• 1700.97 g beef short ribs, bone in 6-8 pieces
• kosher salt
• fresh ground pepper
• 236.59 ml all-purpose flour
• 1 celery rib, cut into 1/4-inch dice
• 177.44 ml shallot, finely diced
• 14.79 ml garlic, minced
• 44.37 ml tomato paste
• 3.69 ml chili, Aleppo crushed
• 4.92 ml fresh thyme, chopped
• 118.29 ml beef broth
• 177.44 ml 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.

Reviews

[eileen_schmidt]

The flavors were unappetizing and confusing. I don't know what this dish was supposed to be. No one in our house liked it, even my husband who likes pretty much everything I cook. Cannot recommend.