Deviled Short Ribs with Squash, Chickpeas & Kale

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.