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Red wine-braised short ribs

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Red wine-braised short ribs 0 Picture

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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