Tunisian Braised Short Ribs

Short ribs are one of the tastiest -- yet surprisingly easiest -- dishes to make. Because they are braised (cooked slowly), you simply put a little effort up front and several hours later you have a delicious meal.

These Tunisian-style ribs are a blend of Asian (e.g. star anise) and Mediterranean (figs) flavors, and they result in a unique final taste. Gotta love North African flavors. Anyway, this is from Fine Cooking, of course. Browse their website for a dozen different ways to prepare short ribs.

Ingredients

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

Instructions

1. Position a rack in the center of the oven and heat the oven to 325°F. 
2. 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, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
3. Add the remaining 1 Tbs. oil, carrots and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the chopped dried figs, ginger, garlic, star anise, and cinnamon sticks, and cook, stirring, until well distributed and fragrant, about 1 minute.
4. Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
5. Transfer all the ribs and any juices that have accumulated back into the pot. Pour the tomatoes, chicken broth, soy sauce, remaining 1/2 cup of red wine, and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
6. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.
7. Season to taste with salt and pepper.
8. Serve the ribs with the sauce spooned over, sprinkled with chopped parsley and chopped mint.

Serves 4-6. Eat with enjoyment.