Hot Sauce Braised Short Ribs

By Molly Baz

source

Hot Sauce Braised Short Ribs with Winter Squash

Knife used in this recipe:

Shun Premier 7" Asian Cook's Knife

Ingredients:

• 4½ lb bone-in beef short ribs
• 1 large red onion, halved
• 1 head garlic, cloves smashed
• 1 (4-inch) piece fresh ginger, sliced into planks
• 3 cups apple cider vinegar
• 1 cup water (plus more as needed)
• ¾ cup Frank’s RedHot (or similar cayenne hot sauce)
• ½ cup low-sodium soy sauce
• ½ cup packed dark brown sugar
• 1 Tbsp + 2 tsp kosher salt
• 3 cinnamon sticks
• 3 bay leaves
• 1 small delicata squash, halved and sliced into half-moons, seeds removed
• 1 bunch collard greens, trimmed
• Cooked white rice, for serving

Instructions:

1. Preheat oven to 450°F. Slice ginger into planks, halve the onion, and smash all the garlic cloves.
2. In a large Dutch oven, combine vinegar, water, hot sauce, soy sauce, brown sugar, and salt. Bring to a boil, then add cinnamon sticks, bay leaves, ginger, garlic, and onion.
3. Add the short ribs to the pot, cover, and transfer to the oven. Reduce temperature to 350°F and braise for 3 hours, basting every hour.
4. (Optional) For even deeper flavor, cool the ribs in the liquid and refrigerate overnight. Reheat before serving.
5. After 3 hours, remove lid and add delicata squash and additional onion if desired. Add a splash more water if needed. Return to oven, uncovered, for 30–40 minutes, until the sauce thickens and squash is tender.
6. Nestle collard greens into the pot and bake another 15–20 minutes, until wilted.
7. Serve hot over rice, spooning plenty of sauce and veggies over the ribs.