Red wine-braised short ribs
By á-4952
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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
Details
Preparation
Step 1
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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