Oven-BBQ Short Ribs with Squash and Leeks

By • January 6, 2011 • 0 Comments

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Author Notes: This recipe is based on one from Louis De Gouy's classic "Gold Cook Book," originally published 1947; I reworked spices and added the veggies to give a nice freshness and wintery flavor. If you use store-bought broth (don't worry - I definitely did), make sure it's low- or no-sodium. The recipe below serves 2, but it'd be very easy to double!ArchaeoCook

Serves 2

For the Ribs

  • 1 1/2 pound short ribs
  • 2 small onions, cut in thin half-moon slices
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 1/2 cup beef broth
  • 1/4 cup vinegar (white or cider)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ancho chile powder
  • 1/2 teaspoon dijon mustard
  • 1/2 tablespoon pimenton

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, and salt to taste. 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.
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Tags: acorn squash, Beef, braised

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