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Deviled Short Ribs with Squash, Chickpeas & Kale

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Recipe

 

Yield

1 batch

Prep

30 min

Cook

3 hrs

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 pounds beef, short ribs
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2 tablespoons kosher salt
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2 tablespoons black peppercorns
cracked
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¼ cup vegetable oil
or light olive oil
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3 medium onions
chopped
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12 ounces stout beer
or porter
*
6 each garlic cloves
finely chopped
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4 cups beef stock
or flavor of choice or water
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2 tablespoons brown sugar
packed
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3 cups butternut squash
fresh, diced, or acorn squash
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19 ounces chickpeas (garbanzo beans)
drained, cooked
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3 tablespoons dijon mustard
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2 tablespoons white wine
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1 teaspoon dry mustard
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2 cups bread crumbs
fresh
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¼ cup parsley leaves
fresh
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½ pound kale
fresh, or swiss chard chopped
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1 x horseradish root
optional, freshly grated
*

Ingredients

Amount Measure Ingredient Features
2.7 kg beef, short ribs
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3E+1 ml kosher salt
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3E+1 ml black peppercorns
cracked
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59 ml vegetable oil
or light olive oil
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3 medium onions
chopped
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346.8 ml/g stout beer
or porter
*
6 each garlic cloves
finely chopped
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946 ml beef stock
or flavor of choice or water
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3E+1 ml brown sugar
packed
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7.1E+2 ml butternut squash
fresh, diced, or acorn squash
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549.1 ml/g chickpeas (garbanzo beans)
drained, cooked
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45 ml dijon mustard
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3E+1 ml white wine
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5 ml dry mustard
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473 ml bread crumbs
fresh
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59 ml parsley leaves
fresh
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226.8 g kale
fresh, or swiss chard chopped
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1 x horseradish root
optional, freshly grated
*

Directions

  1. 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.

  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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1355g (47.8 oz)
Amount per Serving
Calories 396069% from fat
 % Daily Value *
Total Fat 306g 470%
Saturated Fat 124g 620%
Trans Fat 0g
Cholesterol 640mg 213%
Sodium 5302mg 221%
Total Carbohydrate 40g 40%
Dietary Fiber 13g 52%
Sugars g
Protein 344g
Vitamin A 525% Vitamin C 188%
Calcium 47% Iron 138%
* based on a 2,000 calorie diet How is this calculated?
 

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