Balsamic Short Ribs With Butternut Squash Puree

 

I’ve been wanting to cook Short Ribs for a long time, but I just didn’t know what kind of seasoning to cook them with. I browse through the internet, but I didn’t want to add sugar, or wine or beer, and all the recipes that I found had one or the other. So I came up with this idea! And it came out absolutely delicious!

Crock pot is so convenient, I like it so much, just put all the ingredients and forget about it, until all the aromas find you! Give them a try, and let me know!

BALSAMIC SHORT RIBS WITH BUTTERNUT SQUASH PUREE

For the Ribs:

Ingredients

Serves 2

1 Lb Short Ribs

1/2 Onion

2    Tablespoon Balsamic Vinager

3    Garlic Cloves

4    Thyme twigs

Salt and Pepper

 

For Butternut Squash Puree

Ingredients

Serves 4

1  Butternut Squash

Garlic Paste or 2 Garlic cloves smashed

1 Tablespoon olive oil

Salt and Pepper

 

Ribs Procedure

• Sear the ribs on all sides
• Meanwhile, finely slice the onion
• Peel the garlic

• Lay a bed with the onion on the bottom of the slow cooker
• Throw in the garlic cloves

• Put the seared ribs over the onion
• Sprincle the balsamic vinegar and thyme leaves

• Slow cook for 5-6 hours, or until the ribs are tender

Butternut squash puree procedure

• Preheat oven to 400º F
• Cut the squash in half longwise
• Scoop out the seeds

• Spread the garlic paste
• Drizzle with olive oil
• Season with salt and pepper

• Bake squash flesh side down for 40 minutes

• Take out of the oven and let it stad about 10 minutes or until ready to handle
• Turn the squash over and scoop the pulp out

Serve the puree on the bottom center of a plate I added some blanched green beans and put the ribs on top. garnish with the caramelized onions from the bottom of the slow cooker. So, so good!