Beef, International Cuisine, Tunisia



  • 2 ½ kg. English-style Beef short ribs (8 to 12 ribs)
  • 3 tbls. Vegetable oil
  • 1 tsp Sea salt
  • 1 tsp Gnd Black Pepper
  • 1 cup Carrots , diced
  • 1 cup Onions, diced
  • 1 cup dried Figs, coarsely chopped
  • 1 tbls fresh Ginger. finely chopped
  • 1 tbls. Garlic finely chopped
  •  3 whole Star Anise
  • 2 Cinnamon sticks
  • 1 cup dry Red Wine
  • 250 ml crushed Tomatoes
  • 1 cup Chicken Stock
  • 1/4 cup Soy sauce
  • 2 tbls. Parsley chopped
  • 2 tbls. Mint thinly sliced



  1. Position a rack in the centre of the oven and heat the oven to 180c. In a Dutch oven, heat 2 tbls. 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 and cook, turning with tongs, until nicely browned on all sides, 3 to 4 mins 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.
  2. Add the remaining 1 tbls. 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 mins. Add the chopped dried Figs, Ginger, Garlic, Star Anise, and Cinnamon, and cook, stirring, until well distributed and fragrant, about 1 min.
  3. 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 tbls., about 1 min.
  4. Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the Tomatoes, Chicken Stock, 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.
  5. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 mins, until they are fork tender, about 2 3/4 hours.
  6. Season to taste with Salt and Pepper.
  7. Serve the ribs with the sauce spooned over, sprinkled with chopped Parsley and chopped Mint.