Adapted from a recipe from the cookbook Seriously Simple by Diane Rossen Worthington, this is a sweet savory dish that benefits from the slow cooking of the crockpot. Be aware, this takes a few days to prepare, but very little hands on time, so plan accordingly. Allowing the cooked short ribs to meld with the flavors in the sauce overnight enhances their flavor and allows you to remove some of the rendered fat. Serve with some cooked sticky rice and a side salad for some greenery.
*Note: To clean the leeks thoroughly and get rid of the grit that can hide in the base, chop the leeks and float in a bowl of cool water. Swish the leek pieces around to release any fine grit, then scoop the floating leeks off the surface of the water. The grit will settle to the bottom, leaving you clean leek pieces on the top.
Day 1:
1. Season the ribs with salt and pepper.
2. In a large skillet, brown the ribs on all sides in batches. Once browned, transfer to the slow-cooker stoneware.
3. In the same pan, saute the leeks in half the canola oil until just tender and starting to color. Deglaze the pan with 2 cups mango nectar, tequila, beef broth, vinegar and cayenne. Bring to a simmer, then pour over the short ribs and stir to coat.
4. Cover and cook on low for 8 hours. Remove stoneware and allow to cool a bit, then transfer to the refrigerator overnight.
The next day (or when you plan to serve):
5. In a large skillet, saute the butternut squash cubes in the remaining 1 tbsp canola oil until browned at the edges and starting to soften.
6. Remove the ribs from the refrigerator and discard the layer of fat that will solidify on the surface. Add the remaining 3 tbsp mango nectar and stir to combine. Add the ribs and sauce to the pan with the squash cubes and reheat over medium-low heat. Season with salt and pepper to taste. Garnish with the chopped scallions and serve with sticky rice.
Left over meat from the short ribs makes a tasty filling for quesadillas too!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (635g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1025 | ||
Calories from Fat: 663 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.6g | 98 % | |
Saturated Fat 30.2g | 151 % | |
Monounsaturated Fat 34g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 143.6mg | 44 % | |
Sodium 156.6mg | 5 % | |
Potassium 1494.1mg | 39 % | |
Total Carbohydrate 51.6g | 15 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 45.3g | ||
Protein 30.8g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1025
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