There is one rule with short ribs; they should melt in your mouth. This easy recipe leaves the short ribs with a buttery and falling off the bone consistency that is both sweet and spicy. Side effects include never being able to eat them in a restaurant again, because yours were just so much better.
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- 1 butternut squash peeled and cubed
- 1/4 cup extra virgin olive oil
- 2 1/2 teaspoons salt pink Himalayan
- 1 1/2 teaspoons freshly ground black pepper
- 2 pounds short ribs
- 1 onion finely chopped
- 1 chili pepper sliced, seeds removed for less heat
- 2 stalks lemongrass cut in half
- 6 cloves garlic chopped
- 1 can crushed tomatoes
- 1 tablespoon silan date honey
- 1 tablespoon curry powder
- 2 teaspoons garam masala powder
- 1/4 cup fresh mint stems removed, chopped
- 1/4 cup fresh basil stems removed, chopped
- Preheat the oven to 350°F. Prepare a baking sheet with parchment paper and add half the butternut squash. Add 3 tablespoons of olive oil and a teaspoon of salt. Bake for 40 minutes or until golden on the outside and soft on the inside.
- Sprinkle the ribs with 1½ teaspoons of salt and pepper. Prepare a Dutch oven on high heat. Add the remaining 1 tablespoon of olive oil and get hot. Add the ribs, in batches if have to and sear for 6 minutes per side. Remove from pan.
- Add the rest of the ingredients (except half of the mint and basil) and mix well, using a wooden spoon to scrape up all the brown bits from the bottom of the pan.
- Add ribs back in and with a spoon place them under the mixture. Add water until ribs are just covered. Cover with lid and place in oven for 4-5 hours, until glazed and falling off the bone.
- Serve with the roasted butternut squash on top and fresh mint and basil.