You may have noticed that my recipe page is currently a little short on meat recipes. I tend to eat a lot more fish and eggs than red meat – but when I go for meat I really go for it. So, when I saw that Food 52 is having a Short Rib Contest, I thought…what better time than the present for going seriously carnivore? There are a lot of amazing recipes in my collection – and many of them have the “something I wouldn’t usually do in the 21st century” quality that I go for. The one I picked out of The Gold Cook Book is billed as “barbecue” but it turned out to more of a braise, cooked in tangily flavored beef broth. I figured another Gold Cook Book recipe – for Acorn Squash Rings – would add a little sweetness, freshness, and yummy winter flavor. Besides, I got a squash today at the farmer’s market…
Oven-Barbecued Short Ribs (Serves 2)
1.5 lbs short ribs, in 4-inch chunks
1 clove garlic, minced
2 small onions, cut in thin half-moon slices
1/2 c. ketchup
1/4 c. vinegar (white or cider)
1/2 c. beef broth (I used canned – but made sure it was low sodium!)
1/2 tsp. curry powder
1/4 tsp. chile powder
1/2 tsp. dry mustard
1/2 tbsp. paprika
For the Squash:
1 small acorn squash, halved lengthwise
1/4 onion, sliced thin
1 bay leaf
2 small leeks, halved lengthwise and washed carefully
1. Preheat the oven to 350 degrees. Cook the garlic in oil for about 30 seconds over medium heat, until it starts to color a little. Add the ribs and brown on all sides.
2. Mix together the ketchup, vinegar, broth, and spices. Place the browned ribs in a deep Dutch oven or corningware, toss the onions on top, and pour the sauce over. Cover and roast for an hour and a half, stirring once after an hour.
3. For the veggies: Place the squash, leeks, bay leaf, and onions in a large skillet, add 1/2 cup water, and steam over medium-low heat for 20 minutes. Saute the squash in a little butter, cut side down, for a couple of minutes to caramelize it a little.
4. Serve the ribs in the squash, on a bed of leeks.
And for good measure…