BEEF-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH
Categories Onion Bake Prune Date Pear Beef Rib Butternut Squash Winter Honey Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl
- Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.
- Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.
- Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)
- Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.
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Barbara HarperKoestens
[email protected]My family loved this dish!
Declan Belanger
[email protected]This is now my go-to tagine recipe.
M Abdullah Murshad
[email protected]I'll be making this again soon!
Timothy Segun (minister)
[email protected]Definitely a keeper!
Thiago Lasith Ropi
[email protected]Yum!
Chaity Tina
[email protected]This tagine was very easy to make and it turned out great! I especially loved the honey-glazed butternut squash.
jidan jidan
[email protected]The beef in this tagine was a bit tough, but the squash was delicious. I think I would try cooking the beef for a longer period of time next time.
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[email protected]This tagine was a bit too spicy for my taste, but the flavors were still very good. I would recommend using less chili powder or cayenne pepper if you don't like spicy food.
Amir Sultan
[email protected]This was a great recipe to try something new. I'm not a big fan of tagines, but this one was really good. The beef was very tender and the squash was delicious.
Gorret Nabalayo
[email protected]I've never been a fan of butternut squash, but this dish changed my mind. The honey glaze made it so sweet and caramelized, and it paired perfectly with the savory beef.
Mr White
[email protected]This tagine was an absolute delight! The beef short ribs were fall-apart tender and the honey-glazed butternut squash was the perfect sweet and savory complement. The spices in the tagine were perfectly balanced and gave the dish a wonderful depth of