Short Ribs with Ginger and Shallots and Pickled Squash
Beef short ribs braised in white wine, ginger, and soy sauce and topped with pickled yellow squash.
Equipment
- Dutch oven
Ingredients
- 3 lbs. beef short ribs
- ½ cup all purpose flour
- 2 tbsp. olive oil
- ¼ tsp. each kosher salt and black pepper
- 2 cups peeled, sliced carrots
- 1 chopped shallot
- 1 cup chopped onion
- 6 cloves garlic
- ½ cup white wine
- 1 inch chunk peeled ginger
- 2 tbsp. low sodium soy sauce
- 2 tbsp. mirin
- 1½ cups chicken stock
- 2 cups spiralized yellow squash
- ⅓ cup rice wine vinegar
- 1 tbsp. extra virgin olive oil
- 2 tbsp. sugar
Instructions
- Preheat the oven to 325 degrees.
- Dry the ribs off well with paper towels, and then sprinkle them with salt and pepper. Next, roll them around in the flour until they're completely dusted with flour.
- Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
- Add the onions, garlic, shallot, and carrots to the pot and cook for five minutes.
- Deglaze the pan with the wine, and then add the ginger, soy sauce, and mirin.
- Add the ribs back to the pot along with the stock. Bring the pot to a simmer, and then cover and bake for two and a half hours.
- For best results, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
- Meanwhile, in a bowl, mix together the oil, sugar, vinegar, and squash. Serve the squash on top or along side the ribs.
Nutrition
Calories: 550kcal
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