Imagine the comforting aroma of cinnamon wafting through your kitchen, mingling with the rich scents of beef and red wine.
Picture tender short ribs, browned to perfection, nestled in a savory sauce alongside cubes of vibrant butternut and acorn squash.
The warm, earthy flavors and textures promise a fulfilling culinary experience, perfect for those moments when you need a cozy, home-cooked meal to unwind.
For me, this cinnamon-braised short ribs recipe has been a lifesaver during hectic weeks, offering a hearty yet elegant dish that’s impressive enough for Sunday suppers with family or friends.
Once, when we were expecting unexpected guests on a chilly evening, this dish came to the rescue, turning a potential stressor into a memorable gathering filled with laughter and warmth.
Ready? Let’s cook and create your own moment of culinary bliss!
Why You’ll Love It
- Delivers bold flavor with a rich, aromatic cinnamon-infused sauce.
- Uses pantry staples for a convenient and easy-to-make meal.
- Offers a comforting, tender meat and squash combination.
- Provides a hearty, satisfying dish perfect for cozy gatherings.
- Makes meal prep simple with minimal equipment required.
Ingredients
- 2 pounds beef short ribs — choose well-marbled for tenderness.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground preferred.
- 2 tablespoons olive oil — use extra virgin for better flavor.
- 1 large onion, chopped — yellow onions are best.
- 3 cloves garlic, minced — fresh garlic enhances taste.
- 1 cinnamon stick — whole stick for subtle aroma.
- 1 cup beef broth — low-sodium if possible.
- 1 cup red wine — choose a dry red like Cabernet Sauvignon.
- 2 tablespoons tomato paste — concentrated for depth.
- 1 tablespoon brown sugar — adds a touch of sweetness.
- 1 pound butternut squash, peeled and cubed — ripe for best results.
- 1 pound acorn squash, peeled and cubed — firm texture preferred.
- 1 tablespoon fresh thyme, chopped — fresh herbs are aromatic.
Step-by-Step Method
Set your oven to 325°F (165°C) to guarantee it’s hot and ready for the braising process. This temperature is ideal for slow-cooking the short ribs, allowing them to become tender and flavorful. Preheating the oven is vital as it provides a consistent cooking environment right from the start.
Season the Ribs
Sprinkle salt and black pepper evenly over the short ribs. This simple seasoning enhances the natural flavors of the beef. Confirm all sides of the ribs are well-coated. Proper seasoning is essential for developing a robust taste profile during the cooking process.
Heat the Oil
Add olive oil to a Dutch oven and set it over medium-high heat. Allow the oil to become hot and shimmering. This step is important for achieving a good sear on the short ribs, which adds depth to the overall flavor of the dish.
Sear the Ribs
Place the seasoned short ribs in the hot oil. Sear each side until browned, which should take a few minutes per side. Once browned, remove the ribs from the Dutch oven and set them aside. Proper searing locks in the juices and contributes to a rich, savory flavor.
Sauté the Aromatics
Add chopped onion and minced garlic to the same Dutch oven. Sauté until softened, stirring occasionally. This process releases the aromatic flavors of the onion and garlic, creating a fragrant base for the braising liquid.
Combine Braising Ingredients
Introduce the cinnamon stick, beef broth, red wine, tomato paste, and brown sugar to the pot. Stir to combine all ingredients thoroughly. This mixture forms the flavorful braising liquid that will infuse the short ribs with rich, aromatic notes.
Submerge the Ribs
Return the seared short ribs to the Dutch oven. Confirm they’re fully submerged in the braising liquid. This allows the ribs to absorb the flavors and become tender during cooking. Cover the Dutch oven with a lid to trap heat and moisture.
Braise in the Oven
Transfer the covered Dutch oven to the preheated oven. Allow the short ribs to braise for 2 hours. This slow-cooking process breaks down the connective tissues in the meat, resulting in tender, fall-off-the-bone ribs.
Add the Squash
Remove the Dutch oven from the oven after 2 hours. Add the cubed butternut and acorn squashes to the pot. Stir to incorporate them into the braising liquid. Return the Dutch oven to the oven and continue cooking for an additional hour.
Rest and Garnish
After the cooking time is complete, remove the Dutch oven from the oven. Let the dish rest for 10 minutes to allow the flavors to meld. Sprinkle fresh chopped thyme over the top before serving. This final touch adds a burst of freshness to the rich, savory dish.
Ingredient Swaps
- For a dietary-friendly option, substitute beef short ribs with chicken thighs or tempeh for a vegetarian variant.
- If you’re on a budget, use a less expensive cut of beef, such as chuck roast, instead of short ribs.
- For a regional twist, replace red wine with apple cider for a sweeter, more autumnal flavor.
You Must Know
- Preheat the Oven: Make sure you preheat your oven to 325°F (165°C) before starting the braising process to maintain consistent cooking temperatures throughout.
- Season Generously: Don’t skimp on seasoning the short ribs with salt and pepper before browning to maximize their flavor.
- Brown Thoroughly: Make certain the short ribs are dry before placing them in the hot oil, and brown them on all sides to develop a deep, rich flavor base for your dish.
- Submerge Ribs: When adding the short ribs back into the pot with the liquids, verify they’re fully submerged to allow them to braise properly and become tender.
- Rest After Cooking: Allow the dish to rest for 10 minutes after removing it from the oven to let the flavors meld and the meat absorb the juices for enhanced taste.
Serving Tips
- Pair with creamy mashed potatoes or a hearty polenta for a comforting meal.
- Serve alongside a fresh green salad to balance the richness.
- Garnish with additional fresh thyme for a burst of color and flavor.
- Use a wide, shallow bowl to showcase the vibrant squash medley.
- Complement with a glass of robust red wine to enhance the dish’s flavors.
Storage & Make-Ahead
Cinnamon-braised short ribs can be stored in the fridge for up to 3 days.
This dish freezes well for up to 3 months.
Consider making it ahead to enhance flavors.
When ready to serve, thaw overnight in the fridge and reheat slowly on the stovetop or in the oven.
Reheating
To gently reheat cinnamon-braised short ribs, use a microwave on low power.
Alternatively, you can use an oven at 300°F.
Another option is to reheat them on a stovetop over low heat.
Cover to retain moisture.
Cultural Significance of Cinnamon
Cinnamon’s allure stretches across centuries and continents, weaving its way into the cultural tapestry of countless societies. As I explore its significance, I’m amazed by the depth of its influence.
Picture these:
- Ancient Egypt: Cinnamon was offered to the gods and used in embalming rituals, symbolizing eternal life.
- Medieval Europe: It was a status symbol and a prized spice in trade, reserved for nobility’s lavish feasts.
- Chinese Medicine: Valued for its warming properties, cinnamon harmonized the body’s energy and vitality.
- Modern Kitchens: Today, it brings warmth and comfort to dishes worldwide, from savory stews to sweet desserts.
Each culture embraces cinnamon, imbuing it with unique stories, making it more than just a spice—it’s a legacy.
Final Thoughts
Why not give this delightful Cinnamon-Braised Short Ribs with Squash Medley a try and experience its warm, comforting flavors for yourself? Feel free to tweak the recipe to suit your taste, and enjoy a cozy dining experience at home!
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
Yes, you can use a slow cooker instead of a Dutch oven. I’d brown the ribs first, then combine all ingredients in the slow cooker. Cook on low for 8 hours, and enjoy the tender, flavorful results!
What Wine Pairs Well With This Dish?
I’d suggest a rich, full-bodied red wine like a Syrah or Cabernet Sauvignon. Its bold flavors complement the dish’s savory and sweet notes beautifully, enhancing the cinnamon and squash medley. It’ll elevate your dining experience considerably.
How Can I Make This Dish Spicier?
To spice up the dish, I’d sprinkle in some crushed red pepper flakes or add a dash of cayenne. These will infuse warmth, heat, and a delightful kick, transforming the flavors into something more adventurous.
Can I Freeze the Leftovers for Later Use?
Absolutely, you can freeze the leftovers! Just let them cool, then transfer to an airtight container. I love reheating them for a cozy meal on a busy day, and the flavors get even richer over time.
Is There a Substitute for Beef Short Ribs?
If you can’t find beef short ribs, try using bone-in beef chuck or lamb shanks. They’ll soak up the cinnamon warmth beautifully, creating a tender and flavorful dish that’s just as comforting and delicious. Enjoy!
Cinnamon-Braised Short Ribs with Squash Medley
Equipment
- 1 Dutch oven
- 1 Chef's knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Baking sheet
Ingredients
- 2 pound beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 1 cinnamon stick
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 pound butternut squash peeled and cubed
- 1 pound acorn squash peeled and cubed
- 1 tablespoon fresh thyme chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the short ribs on all sides, then remove and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Add the cinnamon stick, beef broth, red wine, tomato paste, and brown sugar, stirring to combine.
- Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the Dutch oven and transfer it to the preheated oven.
- Braise the ribs for 2 hours.
- Add the butternut and acorn squashes to the pot and continue to cook for an additional hour.
- Remove the pot from the oven and let it rest for 10 minutes.
- Sprinkle fresh thyme over the dish before serving.
Notes
