Deviled Short Ribs with Squash, Chickpeas & Kale
Submitted by Galen
Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.
YIELD
1 batchPREP
30 minCOOK
3 hrsREADY
4 hrsThis is a showstopper. Six pounds of beef short ribs get seared hard, then braise for three hours in porter beer, garlic, and brown sugar until the meat practically falls off the bone. But the real twist comes at the end: each rib gets brushed with a sharp Dijon-white wine mustard glaze, rolled in fresh breadcrumbs and parsley, then blasted under a broiler until golden and crackling.
Underneath all that sits a rustic ragout of butternut squash, chickpeas, and kale, cooked right in the braising liquid so every bite carries that deep, beery, beefy richness.
Pro Tips
- Sear the ribs until truly crusty. Do not rush this step. Dark, caramelized edges are where most of the flavor lives.
- Use a real porter or stout, not a light beer. The roasted malt character adds body and complexity you cannot fake.
- Pat the breadcrumb coating on firmly with your hands. A light dusting will fall off; you want a thick, even crust.
- Watch the broiler like a hawk. Five minutes can turn golden and crunchy into burned and bitter. Stay close.
Variations
- Swap kale for Swiss chard if you prefer a milder, silkier green.
- Use acorn squash instead of butternut for a slightly sweeter, nuttier flavor.
- Finish with freshly grated horseradish for a sharp, sinus-clearing kick that cuts through the richness.
Ingredients
Directions
Heat oven to 325℉ (160℃). Season ribs with salt and pepper. Heat oil in large ovenproof casserole over high heat. Add ribs; sear until well browned and crusty on all sides.
Remove ribs from pan; reduce heat to medium. Add onions; cook until just beginning to brown, about 10 minutes. Add porter, garlic, broth and brown sugar. Return ribs to pan; cover pan. Bake until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to platter; keep warm.
Add squash to casserole. Cook over medium-high heat until liquid has reduced and thickened and squash is just tender, about 5 to 7 minutes. Reduce heat to low; add chickpeas.
Increase oven temperature to 475 degrees, or heat broiler with rack 3 inches from heat source. Combine Dijon mustard, white wine and dry mustard in small bowl. Brush mixture on all sides of ribs. Combine bread crumbs and parsley in medium bowl. Pat onto ribs with hands. Place ribs on baking sheet; place in oven or under broiler. Cook until hot and crispy, being careful not to burn, about 5 minutes.
Add kale to squash-chickpea mixture; cook until heated through. To serve, spoon squash ragout into large flat soup plates; place serving of short ribs on top. Sprinkle with freshly grated horseradish, if desired.
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