The day before you are going to cook, season short ribs generously on both sides with salt and pepper. Refrigerate, covered, overnight. Take out of the refrigerator 30 minutes- 1 hour before you are ready to cook, to bring the short ribs to room temperature.

Heat olive oil in a large Dutch oven over medium heat. Brown the short ribs well on all sides. Remove browned ribs and set aside on a plate.

Then add in carrots, onion and garlic and ½ teaspoon salt. Sauté while stirring until veggies start to brown, about 5-7 minutes.

Pour in beer to deglaze the pan- stir while scraping up any of those tasty bits on the bottom of the pot. Then add in chicken broth, tomatoes, and brown sugar and stir. Place the short ribs back in the pot and add the fresh rosemary. Bring the liquid to a simmer, lower the heat to very low, and cover. Simmer until meat is very tender and falling off the bone, about 2 hours.

Cool meat in liquid and refrigerate overnight.

The next day, remove meat from liquid and strain out solids. Put the liquid back in the pot and add butternut squash. Bring the squash to a simmer and simmer for 40 minutes until very tender. Remove from liquid and puree in a food processor. Season with salt and pepper to taste.

Heat olive oil up in a large sauté pan over medium low heat. Add minced garlic and sauté until fragrant. Then add spinach and salt and pepper to taste and sauté just until it starts to wilt. Remove from heat.

Season braising liquid to taste with salt and pepper and heat meat back up in the liquid, and serve two short ribs with butternut squash, spinach, a little braising liquid and pomegranate arils for garnish.

This recipe was sponsored by Grow & Behold, all opinions are my own. 

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