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SQUASH AND BEEF INSPIRED BY IT'S ALWAYS SUNNY IN PHILADELPHIA

cook:

3 h

Picture for Squash and Beef inspired by It's Always Sunny in Philadelphia

1,104,394 views  This week, the gang is squashing their beefs, a turn of phrase that Charlie takes too literally, leaving the door wide open for me to recreate it. It's almost too easy. Can we squash our beefs while enjoying some slightly more refined squash and beef? Probably, yeah!

4 servings

US

original

metric

INGREDIENTS

For the Babish Squash and Beef

For the Babish Squash and Beef

large short ribs

4 large short ribs

As needed kosher salt

As needed kosher salt

neutral oil, divided

2 tbsp neutral oil, divided

yellow onion, roughly chopped

1 yellow onion, roughly chopped

knob ginger, peeled + grated

1 inch knob ginger, peeled + grated

garlic clove, minced

1 garlic clove, minced

fermented chili paste

1 tsp fermented chili paste

five spice powder, toasted + ground

1 tbsp five spice powder, toasted + ground

dry red wine

1 ½ cup dry red wine

chicken stock, preferably homemade

1 ½ cup chicken stock, preferably homemade

brown sugar

2 tbsp brown sugar

soy sauce

⅓ cup soy sauce

Worcestershire sauce

⅓ cup Worcestershire sauce

As needed water

As needed water

butternut squashed, seed removed + halved

1 butternut squashed, seed removed + halved

As needed freshly ground black pepper

As needed freshly ground black pepper

browned butter, divided

16 tbsp browned butter, divided

heavy cream

3 tbsp heavy cream

xanthan gum

½ tsp xanthan gum

To garnish: pea shoot microgreens

To garnish: pea shoot microgreens

DIRECTIONS

1.

For the Babish Squash and Beef

1.

Season the short ribs with salt, then let them rest at room temperature for 30 minutes.

large short ribs

4 large short ribs

As needed kosher salt

As needed kosher salt

2.

Meanwhile, preheat the oven to 325°F.

3.

Heat 1 tablespoon of oil in a large skillet over medium-high heat.

neutral oil, divided

1 tbsp neutral oil, divided

4.

Add the onion to the skillet and cook for 3 minutes or until lightly caramelized.

yellow onion, roughly chopped

1 yellow onion, roughly chopped

5.

Add the ginger, garlic, chili paste, and five-spice to the pan. Stir to combine and cook for an additional 30 seconds to 1 minute, or until fragrant.

knob ginger, peeled + grated

1 inch knob ginger, peeled + grated

garlic clove, minced

1 garlic clove, minced

fermented chili paste

1 tsp fermented chili paste

five spice powder, toasted + ground

1 tbsp five spice powder, toasted + ground

6.

Deglaze the pan with red wine. Add the chicken stock, brown sugar, soy sauce, and Worcestershire sauce, then bring the sauce to a simmer.

dry red wine

1 ½ cup dry red wine

chicken stock, preferably homemade

1 ½ cup chicken stock, preferably homemade

brown sugar

2 tbsp brown sugar

soy sauce

⅓ cup soy sauce

Worcestershire sauce

⅓ cup Worcestershire sauce

7.

Add the prepared short ribs to the skillet. Add water as necessary to make sure they are mostly submerged.

As needed water

As needed water

8.

Transfer the skillet to the preheated 325°F oven and cook for 2 ½ - 3 hours, or until the short ribs are tender and cooked through. Make sure to flip the short ribs about halfway through cooking.

9.

Meanwhile, set a separate oven to 400°F and place a sheet tray inside to preheat.

10.

Scored the flesh of the butternut squash with a cross-hatch pattern.

butternut squashed, seed removed + halved

1 butternut squashed, seed removed + halved

11.

Coat each half in the remaining tablespoon of oil and season with salt and pepper.

neutral oil, divided

1 tbsp neutral oil, divided

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

12.

Transfer the squash halves cut-side down to the preheated sheet tray.

13.

Roast the squash in the preheated 400 °F for 25-30 minutes. Then, flip the squash cut-side up and cook for an additional 15-20 minutes, or until completely tender.

14.

While the squash is still hot, scoop out the flesh and transfer it to the bowl of a food processor. Add about ¼ cup of the browned butter and cream, then while the processor is running, stream in the remaining browned butter. Keep warm until ready to serve.

browned butter, divided

16 tbsp browned butter, divided

heavy cream

3 tbsp heavy cream

15.

Once the short ribs are cooked, remove the short ribs and keep warm until ready to serve.

16.

Strain the cooking liquid and skim off any excess fat, and reserve.

17.

Transfer the strained and skimmed cooking liquid to a high-powdered blender. Sprinkle the xanthan gum over the surface of the sauce and begin blending. With the blender running, stream in the reserved fat from the cooking liquid.

xanthan gum

½ tsp xanthan gum

18.

Serve the short ribs and sauce with the browned butter butternut squash puree. Garnish with pea shoot microgreens.

To garnish: pea shoot microgreens

To garnish: pea shoot microgreens

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