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Braised Short Rib Stuffed Butternut Squash

As the days get shorter + the nights get colder, it's time to take a refresher on braising and slow cooking.  So set your oven low, break out the mirepoix + set the table.  We've adapted this short rib recipe from the great Tom Colicchio, added some mushrooms, stuffed it inside of a butternut squash and topped it all with shaved parmesan cheese.  Enjoy.

Serves 6


For the squash

3 small butternut squashes, halved lengthwise

2 Tablespoons, Savour This Kitchen - Merchant Spice Blend

1 Tablespoon, Olive Oil

Salt, To Taste

For The Short Ribs

2 tablespoons canola oil

6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)

Kosher salt and freshly ground pepper

1 large onion, finely chopped

2 carrots, sliced

3 celery ribs, sliced

3 garlic cloves, thickly sliced

One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon

4 thyme sprigs

10 medium sized mushrooms, such as Porcini

3 cups chicken stock

1/4 cup, shaved parmesan reggiano


For The Squash

Pre-heat oven to 350 degrees.

Drizzle and rub each squash half with olive oil.

Season each with the Merchant spice blend.

Place in oven, directly on the rack and uncovered for 20-25 minuets or until tender.

For The Short Ribs

In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.

Add the onion, carrots, celery, mushrooms and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.

Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.

Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

The braised short ribs can be prepared through Step 4 and refrigerated for up to 2 days. 


Place on squash half in the middle of each plate.

Spoon braised short ribs into the squash cavity and around the plate.

Sprinkle parmesan over + around the plate.