Hearty Braised Short Ribs with Kale Orzo
Enjoy melt-in-your-mouth braised short ribs paired with spicy orzo, roasted butternut squash, and nutrient-rich kale. This comforting dish melds deep flavors and textures, making it ideal for cozy gatherings or festive dinners. With every bite, you’ll experience savory beef enriched by zesty spices and the delightful sweetness of squash, complemented by the earthy notes of kale.
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
- 2 cups chopped kale
- 1 cup orzo
- 2 cups water or broth
- 2 tbsp fresh parsley, chopped
steps
- 1.
Preheat oven to 300°F. Season short ribs with salt and pepper.
- 2.
In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs until browned, about 4-5 minutes per side. Remove and set aside.
- 3.
In the same pot, add onion and garlic, sautéing until softened, about 3-4 minutes.
- 4.
Deglaze the pot with red wine, scraping up the browned bits, and let simmer for 2 minutes.
- 5.
Stir in beef broth, tomato paste, smoked paprika, cumin, and red pepper flakes.
- 6.
Return short ribs to the pot. Cover and braise in the oven for 3 hours until tender.
- 7.
While the beef cooks, toss butternut squash with olive oil, salt, and pepper; roast at 400°F for 25-30 minutes.
- 8.
In a saucepan, bring water or broth to a boil, stir in orzo, and cook according to package instructions.
- 9.
In the final 5 minutes of cooking, add chopped kale to the orzo. Drain and set aside.
- 10.
Combine cooked orzo, roasted squash, and parsley in a bowl.
- 11.
Serve short ribs over spicy orzo and squash, drizzling with braising liquid.
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