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! —celiaruthless
Ingredients
- For the Ribs
-
1 1/2 pounds
short ribs
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2
small onions, cut in thin half-moon slices
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1
clove garlic, minced
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1/2 cup
ketchup
-
1/2 cup
beef broth
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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
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2
small leeks, halved lengthwise and washed carefully
Directions
-
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.
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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.
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Serve the ribs in the squash, on a bed of leeks.
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