A few times a year I break out the tagine to make a special dinner for The Jet-Set Family. I was recently snooping around the Williams-Sonoma website where I bought my beautiful Tunisian hand-painted tagine, and found a recipe for Red Wine-Braised Short Ribs. This works out perfectly because while Jet-Set Hubs enjoys the meat, Jet-Set Tot (a vegetarian,) and myself devour the veggies.
I ran to the new Whole Foods at Fashion Island in Newport Beach to pick up some ingredients the night before and this is how it all went down. Needless to say, our home smelled amazing throughout the day once cooking commenced and Jet-Set Hubs said it was one of the best dishes I’ve ever prepared. I even went super fancy and served up some of the most amazing cheese and crackers for The Jet-Set Family to snack on throughout the day while waiting for dinner to be served. Thanks to Sharon over at The Trend Tribe and Cupcakes and Cutlery for her amazing DIY Perfect Cheese Slate Plate.
Cooked and served in a classic Moroccan vessel known as a tagine, this dish makes a dramatic presentation at the table. Accompany with mashed potatoes to soak up the flavorful sauce.
- 3 Tbs. olive oil
- 3 3/4 lb. bone-in beef short ribs (6 to 8 pieces)
- Kosher salt and freshly ground pepper, to taste
- 1 cup all-purpose flour
- 1 celery stalk, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 3/4 cup finely diced shallot
- 1 Tbs. minced garlic
- 3 Tbs. tomato paste
- 3/4 tsp. crushed Aleppo chili
- 1 bay leaf
- 1 tsp. chopped fresh thyme
- 1/2 cup beef broth
- 3/4 cup red wine
- 1 Tbs. finely chopped fresh flat-leaf parsley
- Mashed potatoes for serving (see related recipe at left)
Soak a tagine according to the manufacturer’s instructions. Place the tagine on a diffuser over medium-high heat and warm 1 Tbs. of the olive oil.
Season the short ribs on all sides with salt and pepper. Dredge the ribs in the flour until evenly coated, shaking off the excess. Add half of the ribs to the tagine and sear until well browned on all sides, about 10 minutes total; transfer to a plate. Repeat with 1 Tbs. of the olive oil and the remaining ribs.
Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the celery, carrots and shallot and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the Aleppo chili, bay leaf, thyme, broth, wine, salt and pepper and bring to a simmer. Return the ribs to the tagine. Reduce the heat to medium-low, cover and cook, turning the ribs occasionally, until the meat is tender, 4 1/2 to 5 hours.
Garnish the ribs with the parsley and serve immediately with mashed potatoes. Serves 4.
Nicole Standley a.k.a. Jet-Set Mom, is a social influencer + lifestylist covering luxury travel, fine-dining, fashion & pop culture for The Trend Tribe. Contributor for CBS LA, Lucky Magazine, Burke Williams Spa & Moonfrye.com, follow her latest travels and escapades on Instagram, Google+ and Twitter.
Photo credits: Nicole Standley
Social Media Disclosure: This post was #spon by Whole Foods.