Ingredients Jump to Instructions ↓

  1. 6 pounds beef short ribs -- approximately

  2. OR one-rib per serving 2 tablespoons kosher salt

  3. 2 tablespoons cracked black peppercorns

  4. 1/4 cup vegetable oil

  5. OR light olive oil 3 medium onions -- chopped

  6. 12 ounces porter or stout

  7. 6 garlic cloves -- finely chopped

  8. 4 cups beef broth

  9. OR flavor of choice -- or water 2 tablespoons packed brown sugar

  10. 3 cups diced fresh butternut

  11. OR acorn squash 19 ounces cooked chickpeas -- drained

  12. 3 tablespoons dijon mustard

  13. 2 tablespoons white wine

  14. 1 teaspoon dry mustard

  15. 2 cups fresh bread crumbs

  16. 1/4 cup chopped fresh parsley

  17. 1/2 pound fresh kale

  18. OR swiss chard -- chopped freshly grated horseradish root -- optional

  19. 45 minutes; Cook

  20. 3 hours

  21. 20 minutes.

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 705 Calories;

  28. 33g fat (43% cff).

  29. 11g Saturated fat;

  30. 110mg Cholesterol;

  31. 3330mg Sodium;

  32. 56g Carbs;

  33. 46g Protein'

  34. 11 Fiber.

  35. Chef Anne RosenzweigLobster ClubNew York City

  36. 1/27/99 message from This e-mail address is being protected from spambots. You need JavaScript enabled to view it

  37. 1/99 x-listed recipecafe, mc-recipe


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