Deviled Short Ribs with Squash, Chickpeas and Kale Recipe

Name: Deviled Short Ribs with Squash, Chickpeas and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds beef, short ribs; 2 tablespoons kosher salt; 2 tablespoons black peppercorns cracked; 1/4 cup vegetable oil or light olive oil; 3 medium onions chopped; 12 ounces stout beer or porter; 6 each garlic cloves finely chopped; 4 cups beef stock or flavor of choice or water; 2 tablespoons brown sugar packed; 3 cups butternut squash fresh, diced, or acorn squash; 19 ounces chickpeas (garbanzo beans) drained, cooked; 3 tablespoons dijon mustard; 2 tablespoons white wine; 1 teaspoon dry mustard; 2 cups bread crumbs fresh; 1/4 cup parsley leaves fresh; 1/2 pound kale fresh, or swiss chard chopped; 1 x horseradish root optional, freshly grated

Servings: persons

6 pounds beef, short ribs
2 tablespoons kosher salt
2 tablespoons black peppercorns cracked
1/4 cup vegetable oil or light olive oil
3 medium onions chopped
12 ounces stout beer or porter
6 each garlic cloves finely chopped
4 cups beef stock or flavor of choice or water
2 tablespoons brown sugar packed
3 cups butternut squash fresh, diced, or acorn squash
19 ounces chickpeas (garbanzo beans) drained, cooked
3 tablespoons dijon mustard
2 tablespoons white wine
1 teaspoon dry mustard
2 cups bread crumbs fresh
1/4 cup parsley leaves fresh
1/2 pound kale fresh, or swiss chard chopped
1 x horseradish root optional, freshly grated

1
Heat oven to 325F (160C).
2
Season ribs with salt and pepper.
3
Heat oil in large ovenproof casserole over high heat.
4
Add ribs; sear until well browned and crusty on all sides.
5
Remove ribs from pan; reduce heat to medium.
6
Add onions; cook until just beginning to brown, about 10 minutes.
7
Add porter, garlic, broth and brown sugar.
8
Return ribs to pan; cover pan.
9
Bake until meat is very tender, about 3 hours.
10
Remove pan from oven.
11
Transfer ribs to platter; keep warm.
12
Add squash to casserole.
13
Cook over medium-high heat until liquid has reduced and thickened and squash is just tender, about 5 to 7 minutes.
14
Reduce heat to low; add chickpeas.
15
Increase oven temperature to 475 degrees, or heat broiler with rack 3 inches from heat source.
16
Combine Dijon mustard, white wine and dry mustard in small bowl.
17
Brush mixture on all sides of ribs.
18
Combine bread crumbs and parsley in medium bowl.
19
Pat onto ribs with hands.
20
Place ribs on baking sheet; place in oven or under broiler.
21
Cook until hot and crispy, being careful not to burn, about 5 minutes.
22
Add kale to squash-chickpea mixture; cook until heated through.
23
To serve, spoon squash ragout into large flat soup plates; place serving of short ribs on top.
24
Sprinkle with freshly grated horseradish, if desired.

3609

kcal

Calories

274

Fat

110

Carbs

206

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 pounds beef, short ribs, 2 tablespoons kosher salt, 2 tablespoons black peppercorns cracked, 1/4 cup vegetable oil or light olive oil, and more.

Yes, Deviled Short Ribs with Squash, Chickpeas and Kale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deviled Short Ribs with Squash, Chickpeas and Kale

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