Short Rib Beef Acorn Squash Tomato

Braised Beef Short Ribs + Acorn Squash Mash

Braising is a technique of cooking that never seems to disappoint. It requires little attention, and results with a tender and succulent product. Any meat braised isn't a bad idea, but for me when I think of a good braise I'm thinking falling off the bone beef short ribs. Now you could braise the beef in whatever you'd like, but a robust red wine is what I'd suggest. Wine and red meat is a no brainer for success, and allowing the meat to cook in that rich liquid truly creates something quite special. Short ribs generally come cut from your butcher in two different ways, the traditional English cut which are small square like pieces, or the flanken cut; a longer fattier cut on the bone. Although both are equally as good, I find for a more rustic and bold presentation the flanken cut is the way to go. You want to clean the fat off the ribs for the most part, leaving just a bit to render in the cooking process. In most restaurants you'll find short ribs paired with a nice puree or mash, often parsnip, potato, or turnip. While those are all delicious, I like the contrast of the rich and savory short ribs against something a bit sweeter. Roasted acorn squash mash was the perfect pairing for me; the nutty sweetness of the squash really matched the intense flavors from the beef. The colors of the two ingredients paired with each other also make for a visually pleasing plate. I finish it off with a simple garnish of finely chopped mint and a pinch of lemon zest. The green and yellow brighten up the dish, while adding a subtle additional flavor to the overall plate of food.

Serves 4
Short Ribs
.4 beef short ribs, flanken cut
. 4 cups red wine
. 2 cups cherry tomatoes, sliced
. 1 tablespoon extra virgin olive oil
. 4 cloves garlic, minced
. 1 large white onion, thinly sliced
. 1 cup beef broth
. 3 tablespoons sea salt
. 3 tablespoons black pepper
. Lemon zest
. 1 tablespoon mint, finely cut

Acorn Squash Mash
. 1 Acorn squash
. 2 tablespoons honey
. 2 tablespoons extra virgin olive oil
. 2 tablespoons unsalted butter
. 1 tablespoon sea salt
. 2 tablespoons black pepper

Begin by preheating the oven to 350 degrees. After trimming the fat from the ribs, season them with the salt and pepper and place them over medium heat in a large dutch oven with a tablespoon of olive oil. Sear the ribs on both sides to get a nice color, 5 minutes all together or so. Once ready add the red wine, sliced onion, tomatoes, garlic, and beef broth to the pot. Let simmer and then place in the oven covered. Cook the ribs at 350 for about 4 hours, until they are completely tender and falling off the bone. About 30 minutes before you are finished with the ribs, you can begin roasting the acorn squash. Slice and clean the squash removing the seeds and place on a baking tray skin side down. Season the squash with salt, pepper, and olive oil. Add to the oven and cook for about 30 minutes, until the squash has a nice golden color and is soft.

Once the squash is softened, using a large spoon scoop out the insides and add it to a large saucepan over low heat. Mash the squash together incorporating the honey and butter as you mash it all together. It should be the same consistency as mashed potatoes. Remove the ribs from the oven and transfer to a plate. Let the broth sit for about 10 minutes to cool, allowing the fat to separate from the sauce. Once you are ready to serve spoon the mash into a plate and place a rib atop each serving. Using a slotted spoon pour over the beef sauce over each plate, and top with a pinch of lemon zest and mint on each rib.

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Source: https://cargocollective.com/farm-field/Braised-Beef-Short-Ribs-Acorn-Squash-Mash

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