William Sonoma Tagine Red Wine-Braised Short Ribs
beef, wine, flour, beef broth, shallot, celery, tomato, garlic, chili, thyme
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 for William Sonoma Tagine Red Wine-Braised Short Ribs Recipe
Soak tagine according to manufacture's instructions. Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil. Season ribs with salt and pepper. Dredge in flour and shake off excess. Brown half of ribs on all sides, about 10 minutes total;. transfer to plate. Repeat with 1 tablespoon oil and remainng ribs. Reduce heat to medium. Warm 1 tablespoon 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, 4-5 hours.
Read the full directions on Food.com
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