Oven-Bbq Short Ribs With Squash and Leeks


1 1/2 pounds short ribs, in 4- inch chunks
1 clove garlic, minced
2 small onions, cut in thin half-moon slices
1/2 cup ketchup
1/2 cup beef broth (I used canned – but made sure it was low sodium!)
1/2 teaspoon curry powder
1/4 teaspoon chile powder
1/2 teaspoon dry mustard
1/2 tablespoon paprika
For the Squash:
1 small acorn squash, halved lengthwise
1/4 onion, sliced thin
2 small leeks, halved lengthwise and washed carefully


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.
Mix together the ketchup, vinegar, broth, and spices. 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.
Serve the ribs in the squash, on a bed of leeks.


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!




Friday, January 7, 2011 - 8:45am


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