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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
For the Ribs
- 1 1/2 pounds 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
- 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.
- 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.
- 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.
- Serve the ribs in the squash, on a bed of leeks.
- This recipe was entered in the contest for Your Best Short Ribs
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