William Sonoma Tagine Red Wine-Braised Short Ribs

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: 4 hrs 15 mins
• Serves: 4
• Yields: 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

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.