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.