First off, a big shout out to Juha Ranch, where my short ribs came from. I don’t know what they’re doing, but whatever it is they’re doing it right. I ate the fat all by itself and it was de.lic.ious. The butternut squash basically just cooks in fat and stock and I don’t know if I want my veggies cooked any other way now. You can buy boneless short ribs, but if they’re bone in, the bones will fall right out as you take these out of the crock pot.
Black Pepper Crusted Short Ribs and Butternut Squash
1 butternut squash
2 pounds of beef short ribs
2 Tablespoons black pepper
2 Tablespoons kosher or sea salt
1 Tablespoon garlic powder
1/2 Tablespoon chili powder
1 Tablespoon coconut oil
1/2 cup beef or chicken stock
1. Peel the squash with a vegetable peeler. Slice it in half and scrape out the seeds with a spoon. Cut the squash into 1” pieces and put them in a crock pot.
2. Mix the black pepper, salt, garlic powder and chili powder on a dinner plate.
3. Blot the ribs dry with a paper towel and roll them in the spices, coating every side. Pat the spices down with your hands to make sure they’re sticking.
4. Heat a saute pan over high heat and add the coconut oil. When the oil is hot, put the short ribs in the pan.
5. Cook each side for 1 minute, flipping them with tongs. After all sides are brown, put them in the crock pot on top of the squash. Leave the heat on under the saute pan.
6. Add the chicken stock to the pan and let it cook down about half way, using a whisk to stir and making sure the leftover spices are off the bottom of the pan. When it is reduced by half, pour it into the crock pot.
7. Turn the crock pot on low and cook for 6-8 hours, or on high for 3-4 hours.