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Serves 4

Brisket is usually my go-to meat for holidays and having guests over, but sometimes you want something with a little more presentation, but for the same amount of minimal effort (I won’t tell your dinner companions if you don’t).

That’s where bone-in short ribs come into play. This marbled cut is best prepared low and slow, so you can braise them just like your favorite brisket or even throw them in a slow cooker. In the end, you will have super tender fall-off-the-bone meat. I love this beer-braised recipe because it gives you an excuse to buy a 6 pack but only use one beer; luckily short ribs pair wonderfully with more beer. Also, you can cook the butternut squash right in the braising liquid, making this recipe nearly a one-dish meal. So you can spend less time cleaning, more time tending to the beers. I mean your guests.

To get the most flavor possible, season your meat the day before you cook it, and cook it the day before you plan to serve it.

For short ribs:

  • 3 Grow and Behold Short Ribs Flanken cut into 9 bone-in pieces
  • Kosher salt
  • Fresh cracked black pepper
  • 2 tablespoons extra virgin olive oil (or your favorite oil)
  • 2 medium carrots, large diced
  • 1 large onion, sliced
  • 4 whole garlic cloves
  • 1 12-oz bottle of full-bodied beer
  • 1 cup chicken broth
  • 1 14.5 ounce can diced tomatoes, not drained
  • ½ cup dark brown sugar
  • 4 springs fresh rosemary

For smashed butternut squash and spinach:

  • 2 medium butternut squashes, peeled and diced
  • Kosher salt
  • Fresh cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove, minced
  • 8 cups fresh spinach
  • ¼ cup pomegranate arils for garnish

1. The day before you are going to cook, season short ribs generously on both sides with salt and pepper. Refrigerate, covered, overnight. Take out of the refrigerator 30 minutes- 1 hour before you are ready to cook, to bring the short ribs to room temperature.

2. Heat olive oil in a large Dutch oven over medium heat. Brown the short ribs well on all sides. Remove browned ribs and set aside on a plate.

3. Then add in carrots, onion and garlic and ½ teaspoon salt. Sauté while stirring until veggies start to brown, about 5-7 minutes.

4. Pour in beer to deglaze the pan- stir while scraping up any of those tasty bits on the bottom of the pot. Then add in chicken broth, tomatoes, and brown sugar and stir. Place the short ribs back in the pot and add the fresh rosemary. Bring the liquid to a simmer, lower the heat to very low, and cover. Simmer until meat is very tender and falling off the bone, about 2 hours.

5. Cool meat in liquid and refrigerate overnight.

6. The next day, remove meat from liquid and strain out solids. Put the liquid back in the pot and add butternut squash. Bring the squash to a simmer and simmer for 40 minutes until very tender. Remove from liquid and puree in a food processor. Season with salt and pepper to taste.

7. Heat olive oil up in a large sauté pan over medium low heat. Add minced garlic and sauté until fragrant. Then add spinach and salt and pepper to taste and sauté just until it starts to wilt. Remove from heat.

8. Season braising liquid to taste with salt and pepper and heat meat back up in the liquid, and serve two short ribs with butternut squash, spinach, a little braising liquid and pomegranate arils for garnish.