William Sonoma Tagine Red Wine-Braised Short Ribs

• 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

1. Soak tagine according to manufacture's instructions.
2. Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.
3. Season ribs with salt and pepper.
4. Dredge in flour and shake off excess.
5. Brown half of ribs on all sides, about 10 minutes total;.
6. transfer to plate.
7. Repeat with 1 tablespoon oil and remainng ribs.
8. Reduce heat to medium.
9. Warm 1 tablespoon oil.
10. Cook celery, carrots and shallot 7-8 minutes.
11. Add garlic and tomato paste; cook 1 minute.
12. Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.
13. Return ribs to tagine.
14. Reduce heat to medium-low;.
15. cover and cook, turning ribs occasionally, until tender, 4-5 hours.

olive oil, beef short ribs, kosher salt, fresh ground pepper, flour, celery, shallot, garlic, tomato paste, chili, fresh thyme, beef broth, red wine

Taken from www.food.com/recipe/william-sonoma-tagine-red-wine-braised-short-ribs-448587 (may not work)