*  Exported from  MasterCook  Buster  *
             Deviled Short Ribs With Squash, Chickpeas And Kale
 Recipe By     : Anne Rosenzweig, Chef/Owner of Lobster Club, NYC
 Serving Size  : 6    Preparation Time :4:15
 Categories    : Restaurants                      Beef
                 Menu Meal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      pounds        beef short ribs -- approximately
                         OR one-rib per serving
    2      tablespoons   kosher salt
    2      tablespoons   cracked black peppercorns
      1/4  cup           vegetable oil
                         OR light olive oil
    3      medium        onions -- chopped
   12      ounces        porter or stout
    6                    garlic cloves -- finely chopped
    4      cups          beef broth
                         OR flavor of choice -- or water
    2      tablespoons   packed brown sugar
    3      cups          diced fresh butternut
                         OR acorn squash
   19      ounces        cooked chickpeas -- drained
    3      tablespoons   dijon mustard
    2      tablespoons   white wine
    1      teaspoon      dry mustard
    2      cups          fresh bread crumbs
      1/4  cup           chopped fresh parsley
      1/2  pound         fresh kale
                         OR swiss chard -- chopped
                         freshly grated horseradish root -- optional
 Allow Time: Prep 45 minutes; Cook 3 hours 20 minutes.
 1.  Heat oven to 325 degrees.  Season ribs with salt and pepper.  Heat oil
 in large ovenproof casserole over high heat.  Add ribs; sear until well
 browned and crusty on all sides.
 2.  Remove ribs from pan; reduce heat to medium.  Add onions; cook until
 just beginning to brown, about 10 minutes.  Add porter, garlic, broth and
 brown sugar.  Return ribs to pan; cover pan.  Bake until meat is very
 tender, about 3 hours.  Remove pan from oven.  Transfer ribs to platter;
 keep warm.
 3.  Add squash to casserole.  Cook over medium-high heat until liquid has
 reduced and thickened and squash is just tender, about 5 to 7 minutes.
 Reduce heat to low; add chickpeas.
 4.  Increase oven temperature to 475 degrees, or heat broiler with rack 3
 inches from heat source.  Combine Dijon mustard, white wine and dry mustard
 in small bowl.  Brush mixture on all sides of ribs.  Combine bread crumbs
 and parsley in medium bowl.  Pat onto ribs with hands.  Place ribs on
 baking sheet; place in oven or under broiler.  Cook until hot and crispy,
 being careful not to burn, about 5 minutes.
 5.  Add kale to squash-chickpea mixture; cook until heated through.  To
 serve, spoon squash ragout into large flat soup plates; place serving of
 short ribs on top.  Sprinkle with freshly grated horseradish, if desired.
 Per serving: 705 Calories; 33g fat (43% cff). (11g Saturated fat; 110mg
 Cholesterol; 3330mg Sodium; 56g Carbs; 46g Protein' 11 Fiber.
 Yield: 6 servings
 Chef Anne Rosenzweig * Lobster Club * New York City
 Featured by the New York Times News Service 1/27/99 
 message from kitpath@earthlink.net 1/99
 x-listed recipecafe, mc-recipe
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