Best 3 Beef Short Ribs Tagine With Honey Glazed Butternut Squash Recipes
Are you ready to embark on a culinary journey that blends the flavors of Morocco with the goodness of beef short ribs and honey-glazed butternut squash? In this article, we present a delectable recipe that combines these elements to create a dish that tantalizes taste buds and warms the soul. Get ready to discover the secrets behind this savory tagine, where tender and fall-off-the-bone beef short ribs are braised in a rich and aromatic broth, infused with Moroccan spices that transport you to the bustling souks of Marrakech. The succulent butternut squash, glazed with honey and roasted to perfection, adds a touch of sweetness that balances the savory flavors of the tagine. Together, these ingredients create a harmonious symphony of tastes that will leave you craving for more.
Here are our top 3 tried and tested recipes!
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.
WILLIAM SONOMA TAGINE RED WINE-BRAISED SHORT RIBS
Recieved this in a WS magazine and I'm always looking for recipes for my tagine and this one sounds yummy. I often add a bay leaf during the simmering stage for extra flavor. Serve with mashed potatoes
Provided by Bonnie G 2
Categories Meat
Time 4h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak tagine according to manufacture's instructions.
- Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.
- Season ribs with salt and pepper.
- Dredge in flour and shake off excess.
- Brown half of ribs on all sides, about 10 minutes total;.
- transfer to plate.
- Repeat with 1 tablespoon oil and remainng ribs.
- Reduce heat to medium.
- Warm 1 tablespoon oil.
- Cook celery, carrots and shallot 7-8 minutes.
- Add garlic and tomato paste; cook 1 minute.
- Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.
- Return ribs to tagine.
- Reduce heat to medium-low;.
- cover and cook, turning ribs occasionally, until tender, 4-5 hours.
Nutrition Facts : Calories 1930.3, Fat 164.7, SaturatedFat 68.5, Cholesterol 323.4, Sodium 434.9, Carbohydrate 33.5, Fiber 1.6, Sugar 2, Protein 66.4
HONEY-GLAZED BUTTERNUT SQUASH
Yield Serves 8
Number Of Ingredients 3
Steps:
- Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.
Tips:
- Choose short ribs that are well-marbled with fat for the best flavor.
- Trim any excess fat from the short ribs before cooking.
- Sear the short ribs in a hot skillet until they are browned on all sides. This will help to develop flavor and color.
- Use a heavy-bottomed pot or Dutch oven for braising the short ribs. This will help to distribute the heat evenly.
- Add enough liquid to the pot to cover the short ribs. You can use beef broth, water, or a combination of both.
- Bring the liquid to a boil, then reduce the heat to low and simmer the short ribs for 2-3 hours, or until they are fall-off-the-bone tender.
- While the short ribs are braising, prepare the honey-glazed butternut squash.
- To make the honey-glazed butternut squash, peel and cube the butternut squash. Toss the squash with olive oil, salt, and pepper. Roast the squash in a preheated oven at 400°F for 20-25 minutes, or until it is tender and slightly caramelized.
- Once the short ribs and butternut squash are cooked, assemble the tagine. Place the short ribs in a tagine or serving dish. Top the short ribs with the honey-glazed butternut squash.
- Garnish the tagine with fresh herbs, such as cilantro or parsley.
Conclusion:
Beef short ribs tagine with honey-glazed butternut squash is a delicious and flavorful dish that is perfect for a special occasion. The short ribs are braised in a rich and savory sauce until they are fall-off-the-bone tender. The honey-glazed butternut squash adds a sweet and caramelized flavor to the dish. This tagine is sure to impress your guests.
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