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
Provided by Bonnie G 2
Categories Meat
Time 4h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1930.3, Fat 164.7, SaturatedFat 68.5, Cholesterol 323.4, Sodium 434.9, Carbohydrate 33.5, Fiber 1.6, Sugar 2, Protein 66.4
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