So I’ve been more than a little busy recently between spending time with my Baby, work and home; an even though I continue to try and remain active on my Food Blog & Instagram as much as possible, sometimes I need a little me time as well. (Usually consisting of hitting the gym or some non food photography)
With everything on my plate, as it were, a few things occasionally slip through the cracks….
For one, I am way behind on posting a bunch of photos in general; but, secondly, this little gem has sat by the wayside for a few days more then intended as well. (I blame the house, gym and pasta video for that—lol)
So without any further pontificating or procrastinating, I give you the other nights delectable & succulent delicious dish of “Braised Short Ribs inside Roasted Spaghetti Squash“
Oh my goodness, what a wonderfully healthy take (for the most part) on a spectacular dinner dish. From the pan seared and seasoned goodness of the Short Ribs that had been slow cooked to perfection in a mix of Malbec wine, crushed tomatoes, garlic and thyme—all the way to the roasted, healthy and filling spaghetti squash; this was one flavorful treat….
I definitely enjoyed the fact that the squash complimented the braised ribs as well as any time that I’ve had them out; when they would be served alongside a pasta, polenta or mashed potato of some sort—definitely a whole bunch more healthy for you then otherwise, that’s for sure….
Me and my Sweetie loved it and if not for how filling the squash can be, I think we could of eaten every last bite. (But that’s what leftovers are for—a second day of yumtastic enjoyment, lol)
A perfectly wonderful delectable dish and most assuredly, oh so—”Definitely Delish“
“Braised Short Ribs inside Roasted Spaghetti Squash”
Ingredients:
1 large Spaghetti squash (I look for one that’s evenly shaped)
2 tablespoons melted butter
3 pound beef short ribs, cut into 2″ pieces
Sea salt
freshly ground pepper
1/2 cup all-purpose flour, plus more
2 tablespoons olive oil
2 cups of fresh peeled Pearl onions (or 10 ounce package frozen pearl onions, thawed)
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups Malbec wine
Pinch of dried rosemary
6 sprigs Thyme, plus 2 tablespoons chopped
2 cups crushed Tomatoes (I used San Marzano)
2 cups beef stock (low sodium/low fat)
1-2 cups of water
1/4-1/2 cup part skim Mozzarella
Couple of pinches fresh shredded Parmesan
Fresh chopped Parsley for Garnish
Directions:
For Spaghetti Squash:
1. Preheat oven to 400 degrees Fahrenheit; then while waiting, cut spaghetti squash in half
along the long axis and scrape out seeds (making a couple of boats for your filling)…
2. Brush down insides with melted butter and lightly season with salt and pepper; then
place face down on a large cookie/baking pan with sides…
3. Roast squash for 45 minutes, then remove from oven to sit before filling… (You can roast
squash while short ribs are simmering to save time and ensure that they’re nice and hot
when filling)
For Braised Short Rib Filling:
1. Season short ribs with sea salt and pepper; toss with 1/2 cup flour on a rimmed baking
sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl…
2. Add Pearl Onions to same pot and cook, stirring occasionally, until golden brown; season with sea salt and pepper and, using a slotted spoon, transfer to a small bowl…
3. Reduce heat to medium, add garlic and a drizzle of olive oil to the pot, and cook, stirring, until softened, about 2 minutes…
4. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes…
5. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits,
until liquid is reduced slightly, 4-6 minutes…
6. Then add 2 cups crushed tomatoes, 2 cups of beef stock and 1-2 cups of water (alternately
use 3 cups or more of water, leaving beef broth out) to pot and bring to a boil…
7. Return short ribs to pot; season with sea salt and pepper. Reduce heat and simmer gently,
uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat
a spoon, 2 1/2–3 hours…
8. Add onions and chopped thyme to pot and stir to break up short ribs (removing bones from
pot with tongs); season filling with sea salt and pepper. Remove herb sprigs…
9. Scoop filling into prepared Spaghetti Squash halves then sprinkle with mozzarella and
Parmesan cheeses…
10. Place back on rimmed baking dish and cook in oven till cheese melts. Remove from oven
and garnish with fresh chopped parsley…
Now enjoy…! (Preferably with some of that Malbec wine you didn’t use while cooking—lol)