William Sonoma Tagine Red Wine-Braised Short Ribs - cooking recipe

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

Preparation

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.