Deviled Short Ribs with Squash, Chickpeas & Kale Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipeland.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Tongs
- Salt and pepper mill
- Measuring cup
- Measuring spoon
- Mixing bowl
- Cutting board
- Chef's knife
- Peeler
- Grater
- Wooden spoon
- Whisk
- Baking sheet
- Serving platter
- Flat soup plate
- Spoon
- Oven mitt
- Plate
- Kitchen timer
- Colander
- Paper towel
- Aluminum foil
- Pot
- Saucepan
- Pastry brush
- Spatula
- Ladle
Ingredients
- beef, short ribs
- kosher salt
- black peppercorns
- vegetable oil
- onions
- stout beer
- garlic
- beef stock
- brown sugar
- butternut squash
- chickpeas (garbanzo beans)
- dijon mustard
- white wine
- dry mustard
- bread crumbs
- parsley leaves
- kale
- horseradish root
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