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Pumpkin Braised Short Ribs

Photo attribution: John Uher

Ingredients

yields 5-6 servings

½ cup all-purpose flour
½ teaspoon ground sage
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
6 pounds (10-12 large ribs, each 4 x 2 inches) thick short ribs, each tied
2 tablespoons canola oil
1 onion, peeled, cut into ½-inch dice
24 ounces (2 [12-ounce]bottles) pumpkin ale or other beer
1½ cups or 1 (15-ounce) can of canned pure pumpkin, NOT pumpkin pie filling
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons seasoned rice vinegar
2 tablespoons dark molasses
3 cups chopped curly kale

INSTRUCTIONS

Combine the flour, sage, salt, and pepper in a shallow dish or tin. Coat the ribs on all sides with the seasoned flour. Shake off excess.
Heat a large Dutch oven over high heat for 3 minutes. Add the canola oil; wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs into the pan; sear until they are nicely browned on all three meaty sides. You will have to sear the meat in batches. Do not crowd the pot. Be patient; allow 4-5 minutes per side. When the ribs are nicely browned, transfer them to a plate to rest.
Reduce heat to medium; add the onion. Stir with a wooden spoon, scraping up all the browned bits in the pan. Cook for 3-4 minutes until the onion just starts to soften. Add 12 ounces of beer. Stir. Add the pumpkin. Stir in the tomato paste, Dijon mustard, whole grain mustard, vinegar, and molasses. Mix well. Bring sauce to a boil.
Return ribs to the pot. Stand them up if needed to fit all. Add the remaining 12 ounces of beer to almost cover the ribs. Add as much of the chopped kale as fits. Cover the pot. Simmer on low for 3 hours.
Transfer the ribs to a large platter. Spoon lots of braising juices over the ribs.
Put this in a note box: Sous Vide Method
If you prefer to use sous vide in order to get nice slices of short rib, season the ribs with salt and pepper and vacuum seal the bag. Immerse in 131-degree water and cook for 48-60 hours. Remove to an ice bath and then remove from the bag, Pat dry with paper towels. Trim the meat off the bone.
Coat a skillet with canola oil and get it very hot. Sear on all sides, 30-60 seconds per side. Cool for a few minutes, then slice into 1/2=-3/4 inch thick slices.
To make the sauce, in a pot melt 1 tablespoon of margarine. Add 1 tablespoon flour and cook until golden, whisking the whole time to make a roux. Add the onion and continue to prepare the sauce according to the directions using 1 bottle of beer, pumpkin tomato paste, mustard, vinegar, and molasses as written. Do not return the ribs to the pot as they are fully cooked and do not add the 2nd bottle of beer. Bring it all up to a boil, whisking the whole time, and simmer for 15 minutes. Add the chopped kale and cook for 10 minutes longer. Serve the ribs on a bed of mashed potatoes surrounded by pumpkin sauce.