This fragrant stew of exceptionally tender braised beef short ribs with butternut squash and cinnamon is the ultimate cold weather comfort food. Serve this with mashed potatoes or crusty bread, and a green salad, for the perfect fall or winter meal.
Canned Whole Tomatoes vs Canned Chopped Tomatoes: This recipe calls for canned tomatoes that are chopped. If you buy canned chopped tomatoes, they tend to be watery. I prefer the quality of canned whole tomatoes and I recommend that you buy them whole and chop them yourself. My favorite brand is San Marzano. Here's a recent NYT article that ranked canned tomatoes. And another good article on why it's best to buy canned whole tomatoes.
When Buying Short Ribs: Look for beef short ribs on the bone that are at least 1 1/2 inches thick, with good marbleization. Typically these ribs weigh 3/4 - 1 1/2 pounds each and have enough meat to satisfy one to one and a half people. You'll need at least 4 ribs for this recipe. I like to ask the butcher to cut each rib in half so there's more surface area for browning, but this is not essential - whole short ribs will work well, too.
Which Red Wine is Best for Braised Beef Short Ribs? Choose a dry red wine that you would enjoy drinking. It doesn't have to be expensive but it has to be tasty because it will flavor your braising liquid. Cabernet Sauvignon or Pinot Noir are good choices.
Nutrition Information shown is an estimate calculated by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist. The fat and calorie content of this recipe vary, depending on how much fat you skim from the sauce.
Keywords: short ribs, braised short ribs