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savory cinnamon braised short ribs

Cinnamon-Braised Short Ribs with Squash Medley

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Course Main
Cuisine American
Servings 4 servings

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

When browning the short ribs, ensure they are dry before adding them to the oil to achieve a good sear. This step enhances the flavor of the dish. If you prefer a thicker sauce, you can remove the ribs and squashes after cooking and reduce the liquid on the stovetop for a few minutes before serving.
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