Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Short Rib and Butternut Squash Tagine
FAST: 1¼ hours
Slow: 8½ to 9½ hours 25 minutes active
We had in mind aromatic, savory-sweet Moroccan tagines—braises prepared in the iconic, conical earthenware vessels called tagines—when we developed this Instant Pot stew. Whether pressure-cooked or slow-cooked, boneless beef short ribs turn succulent and tender while butternut squash becomes velvety—all with little effort. (If using the slow-cooker function, to ensure it fully cooks, the squash requires a jumpstart in the microwave before it goes into the Instant Pot.) Ras el hanout is a Moroccan spice blend of earthy, warm spices. If you have trouble finding it, it’s easy to make a substitute with ground spices you likely have on hand. Mix 1½ teaspoons cumin, ¾ teaspoon coriander, ½ teaspoon cinnamon and ¼ teaspoon cardamom. Serve with couscous or warm flatbread, or both.
tablespoon grapeseed or other neutral oil
tablespoons honey, plus more to serve