Hearty Short Ribs with Mashed Butternut Squash

Hearty Short Ribs with Mashed Butternut Squash
24 servings


Ingredients Weights Measures
Short Ribs
beef short ribs - -
salt and black pepper - -
red onions, medium dice - -
yellow peppers, medium dice - -
green peppers, medium dice - -
leeks, finely chopped - -
canned diced tomatoes in juice - -
prepared demi-glace - -
brewed strong GEVALIA Kaffe - -
A.1. Thick & Hearty Steak Sauce - -
Butternut Squash
hot cooked mashed butternut squash - -
PHILADELPHIA Original Cream Cheese, softened - -
milk - -
shredded Monterey Jack cheese - -
salt and black pepper - -


SHORT Ribs: Heat large ovenproof saucepan on medium-high heat. Season ribs with salt and black pepper. Add to hot pan; cook until evenly browned. Remove ribs from pan; drain, if necessary. Add onions, green peppers and leeks to pan; saute 5 to 10 min. or until tender. Return ribs to pan. Pour combined tomatoes, demi-glace and coffee over ribs.

BAKE, covered, in 275ºF-convection oven 3-1/2 hours or until ribs are tender. Remove ribs from pan. Skim fat from liquid in pan; discard. Stir steak sauce into liquid in pan; return ribs.

BUTTERNUT Squash: Beat all ingredients with mixer fitted with paddle attachment until creamy.

FOR each serving: Spoon 1/2 cup Butternut Squash onto serving plate; top with 1 Short Rib and about 2 Tbsp. sauce mixture.

Kraft Kitchens Tips

Special Extra
Garnish with chopped fresh chives just before serving.
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