Deviled Short Ribs with Squash, Chickpeas and Kale

4 hours Prep: 30 minutes Cook: 3 hours

3960 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

6	pounds	beef, short ribs
2	tablespoons	kosher salt
2	tablespoons	black peppercorns	cracked
1/4	cup	vegetable oil	or light olive oil
3	medium	onions	chopped
12	ounces	stout beer	or porter
6	each	garlic cloves	finely chopped
4	cups	beef broth	or flavor of choice or water
2	tablespoons	brown sugar	packed
3	cups	butternut squash	fresh, diced, or acorn squash
19	ounces	chickpeas (garbanzo beans)	drained, cooked
3	tablespoons	dijon mustard
2	tablespoons	white wine
1	teaspoon	dry mustard
2	cups	bread crumbs	fresh
1/4	cup	parsley leaves	fresh
1/2	pound	kale	fresh, or swiss chard chopped
1	x	horseradish root	optional, freshly grated

Directions

1. Heat oven to 325 degrees. Season ribs with salt and pepper. Heat oil in large ovenproof casserole over high heat. Add ribs; sear until well browned and crusty on all sides.

2. Remove ribs from pan; reduce heat to medium. Add onions; cook until just beginning to brown, about 10 minutes. Add porter, garlic, broth and brown sugar. Return ribs to pan; cover pan. Bake until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to platter; keep warm.

3. Add squash to casserole. Cook over medium-high heat until liquid has reduced and thickened and squash is just tender, about 5 to 7 minutes. Reduce heat to low; add chickpeas.

4. Increase oven temperature to 475 degrees, or heat broiler with rack 3 inches from heat source. Combine Dijon mustard, white wine and dry mustard in small bowl. Brush mixture on all sides of ribs. Combine bread crumbs and parsley in medium bowl. Pat onto ribs with hands. Place ribs on baking sheet; place in oven or under broiler. Cook until hot and crispy, being careful not to burn, about 5 minutes.

5. Add kale to squash-chickpea mixture; cook until heated through. To serve, spoon squash ragout into large flat soup plates; place serving of short ribs on top. Sprinkle with freshly grated horseradish, if desired.

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Nutrition Facts

Serving Size 1355g

Amount per Serving

Calories 3960 69% of calories from fat

	% Daily Value*
Total Fat 306.0g	470%
Saturated Fat 124.0g	620%
Trans Fat 0.0g
Cholesterol 640mg	213%
Sodium 5302mg	221%
Total Carbohydrate 119.0g	40%
Dietary Fiber 13.0g	52%
Sugars 18.0g
Protein 172.0g	344%