Short Ribs with Potatoes and Onions in the Emile Henry Tagine

25th June, 2014 - Posted by ksenior - No Comments



  • 3 1/2 pounds ribs
  • 2 tsp ground ginger
  • 1/4 cup soy sauce
  • 1/4 cup dark brown sugar
  • 2 Tbsp hoisin sauce
  • 3 Tbsp lemon juice
  • 2 Tbsp almond oil
  • 3 Tbsp Sriracha
  • 1/4 tsp dried chili flakes
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1 large white or yellow onion
  • 2-3 large russet or idaho potatoes, cut into 1″ pieces

Temperature: 275 ° F


In a bowl combine all your ingredients except ribs, onions, and potatoes.
Add the ribs and onion and coatwith the sauce.
Place mixture in your tagine and cook at 275F degrees for 3 hours.
Add the potatoes and cook for another 1 – 1 1/2 hours.
The sauce will lurk at the bottom so move the rib pieces around a few times during the cooking process.

If you want need to cook this in a shorter period of time, cook at 325F degrees for 3 hours.

You also may exchange beef for either chicken or pork ribs.Chicken with bone in will take longer.

Serve with rice or couscous.

Side note: you can add any vegetables to this dish. Layer them on top of the meat when you start the cooking process.


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