Braised Short Ribs with Spicy Orzo
Indulge in tender, succulent braised short ribs that melt in your mouth, served atop a vibrant bed of spicy orzo and roasted butternut squash. This dish combines rich flavors and comforting textures, perfect for cozy dinners or special occasions. Every bite offers a harmonious blend of savory beef and zesty spices, complemented by the sweetness of squash.
ingredients
- 2 lbs bone-in short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp crushed red pepper flakes
- 1 medium butternut squash, peeled and cubed
- 1 cup orzo
- 2 cups water or broth
- 2 tbsp fresh parsley, chopped
steps
- 1.
Preheat oven to 300°F (150°C).
- 2.
Season short ribs generously with salt and pepper.
- 3.
In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- 4.
In the same pot, add onion and garlic, sautéing until softened, about 3-4 minutes.
- 5.
Deglaze the pot with red wine, scraping up browned bits, and let simmer for 2 minutes.
- 6.
Stir in beef broth, tomato paste, smoked paprika, cumin, and red pepper flakes. Return short ribs to the pot.
- 7.
Cover and braise in the oven for 3 hours, until tender.
- 8.
While the beef cooks, toss cubed butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes at 400°F (200°C).
- 9.
In a saucepan, bring water or broth to a boil, stir in orzo, and cook according to package instructions. Drain and set aside.
- 10.
Combine cooked orzo, roasted squash, and chopped parsley in a bowl. Serve short ribs over spicy orzo and squash, drizzling with some braising liquid.