William Sonoma Tagine Red Wine-Braised Short Ribs

• olive oil↗3 tablespoons
• beef short ribs, bone in 6-8 pieces↗3 3⁄4 lbs
• kosher salt↗
• fresh ground pepper↗
• all-purpose flour↗1 cup
• celery rib, cut into 1/4-inch dice↗1
• shallot, finely diced↗3⁄4 cup
• garlic, minced↗1 tablespoon
• tomato paste↗3 tablespoons
• chili, Aleppo crushed↗3⁄4 teaspoon
• fresh thyme, chopped↗1 teaspoon
• beef broth↗1⁄2 cup
• red wine↗3⁄4 cup

Step-by-step instructions

1. 1

   Soak tagine according to manufacture's instructions.

2. 2

   Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.

3. 3

   Season ribs with salt and pepper.

4. 4

   Dredge in flour and shake off excess.

5. 5

   Brown half of ribs on all sides, about 10 minutes total;.

6. 6

   transfer to plate.

7. 7

   Repeat with 1 tablespoon oil and remainng ribs.

8. 8

   Reduce heat to medium.

9. 9

   Warm 1 tablespoon oil.

10. 10

    Cook celery, carrots and shallot 7-8 minutes.

11. 11

    Add garlic and tomato paste; cook 1 minute.

12. 12

    Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.

13. 13

    Return ribs to tagine.

14. 14

    Reduce heat to medium-low;.

15. 15

    cover and cook, turning ribs occasionally, until tender, 4-5 hours.