Wine Braised Short Ribs with Roasted Acorn Squash Mash

3 lbs of short ribs
4 carrots, diced
3 celery stalks, diced
1 medium onion, diced
1 bottle red wine
1 tablespoon tomato paste
3 sprigs of rosemary
8 sprigs of thyme
10 sage leaves
Handful of flat parsley
1 acorn squash
2 tablespoons of butter
3 cloves of garlic, minced
4 cloves of garlic, whole
2 tablespoons of olive oil
Salt and Pepper

Preheat oven to 400 F. Heat a dutch oven or large bottom pot over high heat. Season short ribs with salt and pepper. Add 1 tablespoon of olive oil to pot and allow to heat for a few minutes. Add short ribs to pot and sear undisturbed for 4 minutes. Flip short ribs and sear for an addition 4 minutes. Remove short ribs and set aside. Add celery, carrots, and onion and cook fro 5-7 minutes until they begin to soften. Add minced garlic, thyme leaves, rosemary leaves, sage and parsley, stir to combine and cook for 2 minutes. Add red wine and short ribs to the pot. Nestle the short ribs in so that they are submerged in the liquid. Cover the pot and put it in the oven. Cook for 2 1/2 to 3 hours until short ribs are fall off the bone tender.

About 45 minutes before the short ribs are done, slice acorn squash in half and scrape out the innards (seeds and strings). Coat squash in olive oil, season with salt and pepper, and drop two whole cloves of garlic into each cavity. Place on a cookie sheet cut side up and roast for 30 minutes until flesh is fork tender.

When shorts ribs and squash are finished. Mash squash inside skin with a tablespoon of butter and season with sat and and pepper to taste. Top with shorts ribs and enjoy.

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