Kraftfoodservice.com
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.

Hearty Short Ribs with Mashed Butternut Squash

Hearty Short Ribs with Mashed Butternut Squash
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Short Ribs
beef short ribs 15 lb. 24 each
salt and black pepper - to taste
red onions, medium dice 15 oz. 3 cups
yellow peppers, medium dice 15 oz. 3 cups
green peppers, medium dice 15 oz. 3 cups
leeks, finely chopped 13-1/2 oz. 3 cups
canned diced tomatoes in juice 9 lb. 1 gal. + 2 cups
prepared demi-glace 48 fl oz 1-1/2 qt.
brewed strong GEVALIA Kaffe 48 fl oz 1-1/2 qt.
A.1. Thick & Hearty Steak Sauce 6 fl oz 3/4 cup
Butternut Squash
hot cooked mashed butternut squash 4 lb. + 11 oz. 3 qt.
PHILADELPHIA Original Cream Cheese, softened 12 oz. -
milk 12 fl oz 1-1/2 cups
shredded Monterey Jack cheese 6 oz. 1-1/2 cups
salt and black pepper - to taste

Directions

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.
K:57455v01:114668
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.