Tunisian Braised Short Ribs

Tunisian Braised Short Ribs
Photo by Scott Phillips

Ingredients

  • 1 Tbs. finely chopped garlic
  • 1 cup dry red wine
  • 1 cup medium-diced onions
  • 1 cup canned crushed tomatoes
  • Ground black pepper
  • 1 Tbs. finely chopped fresh ginger
  • ¼ cup lower-sodium soy sauce
  • + 10 more ingredients
    • 1 to 2 Tbs. chopped fresh parsley
    • 1 to 2 Tbs. thinly sliced fresh mint
    • 2 to 3 whole star anise
    • Kosher salt
    • 1 cup lower-salt chicken broth
    • 1 cup coarsely chopped dried figs
    • 2 whole cinnamon sticks
    • 1 cup medium-diced carrots
    • 3 Tbs. vegetable oil
    • 4-½ to 5 lb. English-style beef short ribs (8 to 12 ribs)

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, unti...

View full recipe at Fine Cooking

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