Beef Short Ribs
By Emile Henry
Beef Short Ribs
By Emile Henry
- 3½ pounds ribs
- 2 teaspoons ground ginger
- ¼ cup soy sauce
- ¼ cup dark brown sugar
- 2 tablespoons hoisin sauce
- 3 tablespoons lemon juice
- 2 tablespoons almond oil
- 3 tablespoons Sriracha
- ¼ teaspoon dried chili flakes
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 large white or yellow onion
- 1½ cups sliced babybella mushrooms
- 1 bunch asparagus
In a bowl combine all your ingredients except the ribs and onion.
Add the ribs and onion and coat with the sauce. Place mixture in your tagine and cook at 325°F for 3 hours.
The sauce will lurk at the bottom so move the rib pieces around a few times during the cooking process.
If you want to cook this on the stove, follow the directions and cook it over low heat until the ribs are tender.
Add the ribs and onion and coat with the sauce. Place mixture in your tagine and cook at 325°F for 3 hours.
The sauce will lurk at the bottom so move the rib pieces around a few times during the cooking process.
If you want to cook this on the stove, follow the directions and cook it over low heat until the ribs are tender.