Serve accompanied by a petite sirah
Makes 6 portions
Ingredients for the Meat
6 pounds bone-in beef short ribs
¼ cup oil
½ cup flour
1 tablespoon kosher salt
2 teaspoons coarse black pepper
½ cup small diced onions
½ cup and ¼ cup Nutella
1 tablespoon chopped garlic
1 cup red wine
- Working in batches, roll the meat in seasoned flour and sear in a hot pan in oil. Transfer seared meat to a deep baking pan. Add any leftover flour, seasoning and onions to the hot oil to make a spiced onion roux. Remove hot roux from heat and carefully add in remaining ingredients. Pour mixture over meat. Cover the pan tightly and place in oven for 3 hours at 300 F.
- Remove braised short ribs from the oven and allow to cool to room temperature for about 20 minutes. Spoon off the fat that has risen to the top of the pan and discard. Remoisten the meat with a splash of wine. Remove the meat and stir in the remaining Nutella to thicken and finish the sauce. Spoon the sauce over the meat and serve with spicy squash and sautéed brussels sprouts.
Ingredients for the Squash
2 pounds butternut squash cut into 1-inch cubes
1 tablespoon oil
1 teaspoon kosher salt
½ teaspoon cumin
Pinch fine grind white pepper
- Toss all together and spread on a sheet pan. Roast at 350 F for 15 minutes.
Ingredients for The Brussels Sprouts
1 pounds brussels sprouts shaved thin (use a mandolin or a knife)
1 teaspoon oil
½ teaspoon kosher salt
18 cherry tomatoes, halved
1 teaspoon white balsamic vinegar
- Heat the oil in a sauté pan until it just begins to smoke. Toss in the sprouts and sauté for about 1 minute. Remove from heat and add remaining ingredients.