Braised Beef Short Ribs
This is a very comforting and filling recipe that also happens to be very easy. There are more complicated variations of this recipe, but I wouldn’t change anything. The sauteed kale, squash and meat pair very well when this meal comes together, but it is the wine, balsamic and beef broth that take this dish to a whole new level of complexity. Make sure to use good wine when you cook, especially when you’re drinking that same wine with the meal.
Braised Beef Short Ribs:
5 Short ribs
1/2 large butternut squash, peeled and diced into cubes
1 red onion chopped
1 tbsp balsamic vinegar
2 cups good red wine
3 cups beef broth
sea salt & pepper
Handful kale, stems removed
Take the short ribs out of the refrigerator 30 minutes before you start cooking. Season them generously with salt and pepper. Heat two tablespoons of olive oil in a Dutch oven on medium-high heat. Sear the meat on both sides for a few minutes, until browned.
Meanwhile set the oven at 350. Remove the meat and add the chopped onion and squash cubes. Sauté until the onion and squash are slightly caramelized, about 8 minutes. Pour in the balsamic and wine, turn the heat on high and reduce for about 6 minutes. Add the beef broth and bring to a boil. Transfer the contents in the Dutch oven to a large cast iron skillet. Set the short ribs in the liquid, cover with aluminum foil (or a cookie sheet if you don’t have foil) and braise in the oven for about 2 hours or so.
Just before removing the ribs from the oven, heat olive oil in a skillet. Add the kale, season with salt and lemon juice, and cover for about 5 minutes, or until the kale is steamed and wilted.
Enjoy with the same wine you cooked with.