Tunisian Menu Recipe 4: Braised Short Ribs

Let me just say this.  If you make only one of the recipes in this menu make this! I'm a sucker for braised meat - ever since I discovered Julia Child and the secrets of French cooking.  The tenderness of the meat and the melding of the flavors just doesn't happen in any other type of cooking.  Like all braised meat, this is great for entertaining because it is better made a day ahead (but don't hesitate to eat it the day you make it).  If you do make it ahead, you can defat it before putting it in a 350 oven to reheat. 

You are going to love the way your kitchen smells when you are making this! 

4-1/2 to 5 pounds beef short ribs with bone (less without bone)
3 TBL vegetable oil
salt and pepper
1 cup medium-diced carrots
1 cup medium-diced onions
1 cup coarsely chopped figs
1 TBL finely chopped fresh ginger
1 TBL finely chopped garlic
2 to 3 whole star anise
2 whole cinnamon sticks
1 cup dry red wine
 cup canned rushed tomatoes
1 cup low salt chicken broth
1/4 cup low salt soy sauce
1-2 tbs chopped fresh parsley1-2 TBL thinly chopped fresh mint

Position the oven rack in the center and pre-heat to 325 degrees. 
In an 8 quart dutch oven heat 2 TBL of oil over medium heat. Dry the ribs with paper towels then season with 2 tsp salt and  tsp pepper. Brown the ribs in the oil (only cook as many ribs as fit in one layer in the bottom of the pan) brown on all sides. Pour off all but a thin layer of fat from the pan. Add the remaining 1TBL oil, carrots ad onions to the pan. Add 1/2 tsp salt. Cook, stirring and scraping up any browned bits on the bottom of the pan until carrots and onions are soft and lightly browned.  Add the chopped dried figs, ginger, garlic, star anise, and cinnamon stick and cook, stirring until well distributed and fragrant, about 1 minute. Pour 1/2 cup of red wine into pot and cook, stirring in any remaining browned bits on the bottom of the pan. Reduce the wine to about 2 TBL. Transfer the ribs and any accumulated juices into the pot. Pour the tomatoes, chicken broth, soy sauce, remaining 1/2 cup of red wine and 1 cup of water over the ribs and using tongs, arrange the ribs with as evenly as possible to no more than two layers of ribs deep. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs every 40 minutes (if they are not completely covered with liquid) until they are fork tender about 2-3/4 hours.  
Note: the meat may fall off most bones about midway through cooking; this does not mean that the ribs are fully tender. 

Thanks to Susie Middleton and Fine Cooking for this Recipe!