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1
Preheat oven to 325 degrees.
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2
Rinse short ribs, and dry thoroughly with paper towels.
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3
Season with salt and pepper.
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4
In a large ovenproof casserole over high heat, heat oil and add ribs.
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5
Sear until well browned and crusty on all sides.
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6
Remove ribs from pan, and reduce heat to medium.
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7
Add onions, and saute until just beginning to brown, about 10 minutes.
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8
Add garlic, brown sugar, porter and stock.
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9
Return ribs to pan, coverpan and bake in oven until meat is very tender, about 3 hours.
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10
Remove pan from oven.
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11
Transfer ribs to a platter, and keep warm.
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12
Add pumpkin to casserole, and place pan over medium-high heat.
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13
Cook until the liquid has reduced and thickened and the pumpkin is just tender, about 5 to 7 minutes.
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14
Reduce heat to low, and add chickpeas.
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15
Preheat oven to 475 degrees, or a broiler with a rack 3 inches from heat.
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16
In a small mixing bowl, combine the Dijon mustard, dry mustard and white wine.
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17
Brush mixture on all sides of the short ribs.
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18
In a bowl, combine bread crumbs and parsley.
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19
Pat onto short ribs.
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20
Place ribs on a baking sheet, and place in oven or under broiler.
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21
Cook until hot and crispy, being careful to avoid burning, about 5 minutes.
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22
While ribs are browning, add kale to pumpkin and chickpea mixture.
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23
Simmer until heated.
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24
To serve, spoon pumpkin ragout into large flat soup plates.
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25
Place a serving of short ribs on top of each plate.
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26
Sprinkle with freshly grated horseradish, if desired, and serve immediately.
