by Jordan Caldwell –
Here is a recipe to warm you up from the inside out! While you let the short ribs braise, you can set your New Year’s Resolutions and pack away Christmas décor. The liquid that you are braising the short ribs in can be used to make a sauce by simply adding a slurry (1 tbsp cornstarch to 3 tbsp water) to thicken it and then drizzling it over the entire meal. I used butternut squash in this recipe, but you can utilize any squash you prefer. You are getting three different textures in this meal, with a smooth and creamy puree and the crunch from the roasted corn salad. Everything pairs together beautifully for a delicious well-rounded meal. I made this for my Meal Prep Service, and the reviews were outstanding!
(serves 4 people)
2 lbs short ribs
2 celery sticks
3 bay leaves
2 cinnamon sticks
3 cloves garlic
1 bottle dry red wine
1 bunch fresh thyme
1 litre chicken stock
2 tbsp grapeseed oil
1 tbsp olive oil
1 lb squash
3 sage leaves
1 tbsp paprika
1 tbsp cumin
4 tbsp olive oil
2 ears of corn
1 red onion
1 tbsp grated ginger
1 jalapeño pepper
1 tsp sriracha
1 bunch cilantro
Place a large pot on the stovetop over high heat and add the olive oil and grapeseed oil.
Season the short ribs well with fresh black pepper and kosher salt, place the meat in the pot and sear on each side until the short ribs develop a nicely browned, charred color.
Then add the chopped carrots, onions and celery and caramelize well (about 5 to 10 minutes) until the vegetables are tender.
Add the red wine, spices and chicken stock. After cooking for 10-15 minutes, add the fresh thyme, cover the pot and let simmer for three hours. Remove the short ribs once they are falling off the bone tender and let rest.
Heat the oven to 375 degrees Fahrenheit.
In a bowl mix the smoked paprika, cumin and olive oil together. Add the sage and diced squash.
Season with salt and pepper to taste, place the mixture on a tray and put into the oven for about 40 minutes – until the squash is tender. After the squash has cooled, put it in the blender and grind until the texture is smooth. Finish with salt, pepper and a touch of tabasco.
Roasted Corn Salad
Butter the ears of corn and coat with sriracha sauce. Place on a try and roast in the oven at 375°F for 40 minutes, or until the corn develops a charred color.
Cut the kernels from the cobs with a sharp knife and place into a bowl.
Add the ginger, sliced red onion, a few slices of jalapeño peppers, the juice from one lime, cilantro leaves, salt and pepper to taste and a drizzle of olive oil. Mix well.
To Serve: Begin plating by spreading the squash puree on the bottom of the plate, then add the roasted corn salad. Place a few pieces of short ribs on top with a few spoonfuls of the jus from the stock in the pot. Finish with a drizzle of olive oil and fresh thyme. Enjoy!