Food & Beverage Intl. - Pumpkin Braised Short Ribs by Susie Fishbein

RECIPE

Pumpkin Braised Short Ribs by Susie Fishbein
By FBWorld Team

If autumn had a celebrity dish, this would be it. These short ribs will be the reason your succah or Thanksgiving table is the place to be. The long, slow cooking time yields rich, succulent results. If the ribs don't come tied, you can use kitchen twine or silicone bands. It's just for prettier presentation so that they don't fall off the bone.

Pumpkin Braised Short Ribs

Ingredients:
1/2 cup All-purpose Flour
1/2 tspn. Ground Sage
1/2 tspn. Freshly Ground Black Pepper
6 plbs. (10-12 Large Ribs, (each 4 x 2 inches) thick short ribs, each tied)
2 tbls. Canola Oil
1 onion, peeled, cut into 1/2-inch dice
24 ounces (2 [12-ounce] bottles) pumpkin ale or other beer
11/2 cups or 1 (15-ounce) can canned Pure Pumpkin, (NOT pumpkin pie filling)
2 tbls. Tomato Paste
2 tbls. Dijon Mustard
2 tbls. Seasoned Rice Vinegar
2 tbls. Dark Molasses
3 cups chopped Curly Kale

Procedures:
1. Combine the flour, sage, salt, and pepper in a shallow dish or tin. Coat the ribs on all sides with the seasoned flour. Shake off excess.

2. Heat a large Dutch oven over high heat for 3 minutes. Add the canola oil; wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs into the pan; sear until they are nicely browned on all three meaty sides. You will have to sear the meat in batches. Do not crowd the pot. Be patient; allow 4-5 minutes per side. When the ribs are nicely browned, transfer them to a plate to rest.

3. Reduce heat to medium; add the onion. Stir with a wooden spoon, scraping up all the browned bits in the pan. Cook 3-4 minutes, until the onion just starts to soften. Add 12 ounces of beer. Stir. Add the pumpkin. Stir in the tomato paste, Dijon mustard, whole grain mustard, vinegar, and molasses. Mix well. Bring sauce to a boil.

4. Return ribs to the pot. Stand them up if needed to fit all. Add the remaining 12 ounces of beer to almost cover the ribs. Add as much of the chopped kale as fits. Cover the pot. Simmer on low for 3 hours.

5. Transfer the ribs to a large platter. Spoon lots of braising juices over the ribs.

Recipe from Kosher by Design Brings It Home by Susie Fishbein
Mesorah Publications/March 2016