After – 7 Celsius and a long day of work – the aroma of something earthy is stewing down the hallway. Short ribs with button carrots, mushrooms, onions, garlic, beef stock and yes, red wine simmered in a tagine for 2 hours. Add to the pot oregano, marjoram, basil, and bay leaves, fresh ground pepper, and sea salt and you have a no fuss dinner. But the trick is to brown those ribs first in a coating of flour, pepper, salt, oregano, and olive oil.
Bring a healthy appetite – there are 8 ribs and 10 button carrots in this dish.