Good Taste - the Valley's culinary resource

INGREDIENTS
Braised short ribs:
2 1/2 lbs. meaty, bone-in short ribs
Kosher salt
12 peppercorns
2 T extra-virgin olive oil
2 large yellow onions, large diced
1 carrot, large diced
12 oz. bottle of ale
2 cups beef stock or broth
2 leafy fresh rosemary sprig
Small bay leaves
1 cup fresh cranberries

DIRECTIONS
Salt the short ribs. In a hot sauté pan add the oil. Add only as many ribs as will fit without touching, and brown them, turning with tongs, until chestnut-brown on all sides, about 4 minutes per side. Transfer the seared ribs to a roasting pan, without stacking, and continue until all the ribs are browned.

Pour off and discard all but about a tablespoon of fat from the sauté pan. Return the sauté pan to medium-high heat and add the onions and carrot, stirring a few times, until the vegetables start to brown and soften, about 5 minutes.

Add the remaining ingredients to the sauté pan and bring to a boil, pour the ingredients over the short rib. Set the lid securely in place. Slide the pot into a 300°F oven and braise at a gentle simmer, turning the ribs with tongs so as not to tear up the meat, every 40 to 45 minutes, until fork-tender, about 2 1/2 hours.

Remove the short ribs from the braising liquid and keep warm in oven. Strain off the broth from the vegetables and skim off the fat from liquid. Place liquid in a saucepan and reduce to a syrup consistency.

INGREDIENTS
Roasted butternut squash:
1 lb. butternut squash, peeled, seeded and large diced
3 T olive oil
Salt and pepper to taste
2 tsp. fresh thyme leaves
8 large Brussels sprouts

DIRECTIONS
Bring a medium saucepan of salted water to a boil. Drop Brussels into the boiling water for 30 seconds. Remove Brussels from water a peel outside leaves from sprout, drop leaves into bowl of cold water with ice. Repeat 4 to 5 times, using only the green outside leaves and not the tight core.

In a hot sauté pan add the olive oil. Place butternut squash in pan and cook over medium heat. Continuously stir the butternut until all sides have an amber color, approximately 10 to 15 minutes. Add the thyme, Brussels, salt and pepper.

INGREDIENTS
Cranberry relish:
1 cup fresh cranberries
1/2 cup water
1/4 cup sugar
Zest from 1/2 orange

DIRECTIONS
Place all ingredients in a small sauce pan and bring to a boil. Cook for 5 minutes or until berries burst open. Place in a container and chill.

To serve, place short ribs on a bed of the squash mixture and spoon relish over top.

Serves 4