Deviled Short Ribs with Squash, Chickpeas & Kale
Yield
1 batchPrep
30 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef, short ribs
|
|
| 2 | tablespoons |
kosher salt
|
|
| 2 | tablespoons |
black peppercorns
cracked |
|
| ¼ | 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 stock
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 |
|
| ¼ | cup |
parsley leaves
fresh |
|
| ½ | pound |
kale
fresh, or swiss chard chopped |
|
| 1 | x |
horseradish root
optional, freshly grated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef, short ribs
|
|
| 3E+1 | ml |
kosher salt
|
|
| 3E+1 | ml |
black peppercorns
cracked |
|
| 59 | ml |
vegetable oil
or light olive oil |
|
| 3 | medium |
onions
chopped |
|
| 346.8 | ml/g |
stout beer
or porter |
* |
| 6 | each |
garlic cloves
finely chopped |
|
| 946 | ml |
beef stock
or flavor of choice or water |
|
| 3E+1 | ml |
brown sugar
packed |
|
| 7.1E+2 | ml |
butternut squash
fresh, diced, or acorn squash |
*
|
| 549.1 | ml/g |
chickpeas (garbanzo beans)
drained, cooked |
|
| 45 | ml |
dijon mustard
|
|
| 3E+1 | ml |
white wine
|
|
| 5 | ml |
dry mustard
|
|
| 473 | ml |
bread crumbs
fresh |
|
| 59 | ml |
parsley leaves
fresh |
|
| 226.8 | g |
kale
fresh, or swiss chard chopped |
|
| 1 | x |
horseradish root
optional, freshly grated |
* |
Directions
Heat oven to 325℉ (160℃). 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.
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.
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.
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.
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.
