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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.
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