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 notes

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