Beef Short Ribs Tagine with Honey-Glazed Butternut Squash

Name: Beef Short Ribs Tagine with Honey-Glazed Butternut Squash
Yield: Makes 8 servings
Ingredients: 5 tablespoons olive oil; 1 pound onions, chopped; 16 (3- to 4-inch) pieces meaty beef short ribs, any tough membranes trimmed; 3 tablespoons all-purpose flour; 4 cups low-sodium chicken broth; 1 1/2 cups dry red wine; 1 cup prune juice; 1 tablespoon tomato paste; 1/2 teaspoon ground cumin; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 2 ounces pitted dates, diced; 2 ounces dried pears, diced; 1 tablespoon honey; Honey-Glazed Butternut Squash (recipe follows); Fresh parsley, for garnish

November 7, 2012

This thick Moroccan stew gets its name from the conical earthenware pot traditionally used by North African cooks and known for producing moist, tender meats and vegetables. Here you can accomplish the same effect by slow-roasting beef short ribs in a pot at 325°F. The best part is that the short ribs can be prepped up to two days ahead of time.

Recipe information

Yield
Makes 8 servings

Ingredients

5 tablespoons olive oil

1 pound onions, chopped

16 (3- to 4-inch) pieces meaty beef short ribs, any tough membranes trimmed

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1 1/2 cups dry red wine

1 cup prune juice

1 tablespoon tomato paste

1/2 teaspoon ground cumin

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

2 ounces pitted dates, diced

2 ounces dried pears, diced

1 tablespoon honey

Honey-Glazed Butternut Squash (recipe follows)

Fresh parsley, for garnish

Preparation

Step 1
Preheat the oven to 325°F. Heat 3 tablespoons oil in a heavy large Dutch oven or flameproof casserole over medium-high heat. Add the onions and sauté until browned, about 20 minutes. Using a slotted spoon, transfer the onions to a large bowl. Season the short ribs with salt and pepper. Add 1 tablespoon oil to the pot and add half the short ribs. Brown on all sides, about 10 minutes, then transfer ribs to the bowl with the onions. Add the remaining 1 tablespoon oil to the pot, then the remaining ribs and brown on all sides, about 10 minutes. Transfer to same bowl.
Step 2
Whisk the flour into the drippings in the pot. Whisk in 2 cups broth, and bring to a boil, scraping up browned bits. Mix in the remaining 2 cups broth, the wine, prune juice, tomato paste, and spices. Return the ribs to the pot, arranging close together on their sides in a single layer if possible. Add the dates and pears; add the onions and any juices. Bring the liquid to a boil. Cover the pot and place in oven. Bake until the ribs are tender, about 1 hour 45 minutes.
Step 3
Using tongs, transfer the ribs to a large bowl. Strain the cooking liquid into a medium bowl, pressing on the contents of the strainer. Freeze the liquid until the fat rises to the top, about 30 minutes. Spoon off the fat and return liquid to the pot. Add the honey and boil until the sauce is thick enough to coat a spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return the ribs to the pot, spooning the sauce over to coat.
Step 4
Rewarm the ribs over medium-low heat, stirring occasionally. Mound the ribs on a platter. Top with the squash; garnish with parsley.
DO AHEAD
Step 5
The SHORT RIBS can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.

The Epicurious Cookbook

TagsMoroccan North African African Beef Rib Beef Meat Butternut Squash Squash Vegetable Date Dried Fruit Fruit Pear Main Dinner Dairy Free Nut Free Braise Ramadan Epicurious Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

DO AHEAD

Step 5

Recipe notes