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Serves
2
Creator Notes
This recipe is based entirely on one from Louis De Gouy’s classic “Gold Cook Guide,” firstly printed 1947; I transformed spices and added the veggies to present an amazing freshness and wintery taste. If you happen to spend retailer-bought broth (plan no longer apprehension – I positively did), be trail that it be low- or no-sodium. The recipe below serves 2, however it absolutely’d be very easy to double! —celiaruthless
Substances
- For the Ribs
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1 1/2 kilos
short ribs
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2
little onions, lop in thin half-moon slices
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1
clove garlic, minced
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1/2 cup
ketchup
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1/2 cup
beef broth
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1/4 cup
vinegar (white or cider)
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1/2 teaspoon
curry powder
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1/4 teaspoon
ancho chile powder
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1/2 teaspoon
dijon mustard
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1/2 tablespoon
pimenton
- For the Squash
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1
little acorn squash, halved lengthwise
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1/4
onion, sliced thin
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1
bay leaf
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2
little leeks, halved lengthwise and washed in moderation
Instructions
- Preheat the oven to 350 levels. Cook the garlic in oil for approximately 30 seconds over medium warmth, till it begins to paint a shrimp bit. Add the ribs and brown on every facet.
- Mix collectively the ketchup, vinegar, broth, and spices, and salt to taste. Space the browned ribs in a deep Dutch oven or corningware, toss the onions on top, and pour the sauce over. Cover and roast for an hour and a half, stirring as soon as after an hour.
- For the veggies: Space the squash, leeks, bay leaf, and onions in a gigantic skillet, add 1/2 cup water, and steam over medium-low warmth for 20 minutes. Saute the squash in a shrimp bit butter, lop facet down, for a short time to caramelize it a shrimp bit.
- Serve the ribs in the squash, on a bed of leeks.