Butternut squash and lemongrass short ribs
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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Ingredients:
- 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
Directions:
- 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.
Notes & Tips:
Lemongrass is a type of grass grown most commonly in Thailand and Vietnam. It has a mild citrus flavor and is used as an herb flavoring in curries. If you can’t find it fresh, try finding it dried, but many supermarkets do carry it in the fresh produce section. Besides of its incredible and unique flavor, lemongrass has a whole list of health benefits, including anti-inflammatory and antidepressant qualities.
Do you add the chopped butternut squash to the pot to cook with the meat? Thanks
YES! The second half of the butternut squash is added to the meat (when says add rest of ingredients). The first half is roasted (which is an optional additional step!