If you think this looks good wait until you try the sauce

Beef short ribs are a bargain – so much so they’ll probably soon go the way of monkfish, pork belly and lamb shanks and become prohibitively expensive, as my food blogging friend Conor Bofin pointed out a while back. Get them while you can but remember to leave some at the butcher’s counter for me or we’ll have words.

They need to be cooked long and slow and they’re perfect for this dark, luscious tagine with orange and prunes. Continue reading →