Short ribs are quite possibly one of my favorite restaurant meals. I love how tender and flavorful the meat is but eating at restaurants can get pretty pricey (especially when ordering meat). I have made this recipe several times and LOVE it. I don’t make it in a tagine (since I don’t own one and I literally have no room for additional pots/pans/kitchen appliances). Instead I just use my dutch oven but I think any large pot would do.
Red Wine Braised Short Ribs (adapted from Williams Sonoma)
- 3-4 lbs of bone-in beef short ribs
- 1 celery stalk (diced)
- 2 carrots (diced)
- 5-6 finely diced shallots
- 1 Tbsp minced garlic
- 3 Tbsp tomato paste
- 1 cup flour
- 3/4 tsp chili powder
- 1 bay leaf
- 1 tsp fresh chopped thyme
- 1/2 cup beef broth
- 3/4 cup red wine
- 1 Tbsp finely chopped parlsey (to garnish–optional)
- Olive oil
- Salt & pepper
- Mashed potatoes (to serve over — optional)
- Lightly coat the bottom of your pot with olive oil
- Season the short ribs with salt and pepper. Dredge the ribs through the flour coating all sides and cook in batches until browned on all sides on medium-high heat. Set aside on a plate
- Lightly coat the bottom of your pot with olive oil (if there is already enough in the pot you can skip this step).
- Reduce heat to medium and cook the carrots, celery, and shallots until softened (about 7 minutes). Add the garlic and tomato paste and stir.
- Add the chili, bay leaf, thyme, beef broth, and wine and bring to a simmer.
- Add the cooked ribs back into the pot and reduce heat to medium-low
- Cook for 4 1/2 – 5 hours.
- Remove the bones (the ribs should have fallen off by now) and serve over mashed potatoes (or another side of your choosing).