Red wine-braised short ribs

Red wine-braised short ribs
Red wine-braised short ribs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbs. olive oil

  • 3 3/4

    lb. bone-in beef short ribs (6-8 pieces)

  • Kosher salt and freshly ground pepper

  • 1

    cup all-purpose flour

  • 1

    celery stalk, cut into 1/4" dice

  • 2

    carrots, cut into 1/4" dice

  • 3/4

    cup finely diced shallot

  • 1

    Tbs. minced garlic

  • 3

    Tbs. tomato paste

  • 3/4

    tsp. crushed Aleppo chili

  • 1

    tsp. chopped fresh thyme

  • 1/2

    cup beef broth

  • 3/4

    cup red wine

  • Mashed potatoes for serving

Directions

Soak tagine according to manufacturer's instructions. Place tagine on diffuser over medium-high heat; warm 1 Tbs. oil. Season ribs with salt and pepper. Dredge in flour; shake off excess. Bronw half of ribs on all sides, about 10 minutes total; transfer to plate. Repeat with 1 Tbs. oil and remaining ribs. Reduce heat to medium; warm 1 Tbs. 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 1/2-5 hours. Serve with mashed potatoes. Serves 4.

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