Best 4 Beef Short Ribs Tagine With Honey Glazed Butternut Squash Recipes

BEEF AND GUINNESS SHORT RIBS

Steps:

• Preheat the oven to 380 degrees F.
• In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
• Serve with a fresh green salad or on top of mashed potatoes, if desired.

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

CRUNCHY HONEY-GLAZED BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°. In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes., Meanwhile, in a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat., On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons honey mixture over squash., Bake until squash is tender, 45-50 minutes. In a small skillet, heat remaining oil over medium heat. Add bread crumbs; toss with remaining thyme and remaining salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle over baked squash; if desired, drizzle with additional honey mixture.

HONEY-GLAZED BUTTERNUT SQUASH

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.