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North Charles Street

6213 N. Charles Street
Baltimore MD 21212
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Sun: 8 am - 7 pm


Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
Mon - Sat: 8 am - 7 pm
Sun: 8 am - 6 pm



  • Prep Time: 25 minutes
  • Cook Time: 2-1/2 hours
  • Serves: 4

A colorful example of cold-weather comfort food.


2 lbs. boneless short ribs of beef

salt and fresh ground pepper

2 T. canola oil

1 cup onions, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1 bay leaf

3 cloves garlic, chopped

3 T. balsamic vinegar

1 T. worcestershire sauce

1 cup full-bodied red wine, such as Cabernet

1 cup Pom pomegranate juice

1 fresh pomegranate, cut in quarters, for garnish

1/4 cup flat-leaf parsley, chopped, for garnish

1 butternut squash, peeled, seeded, cubed

1 to 2 T. olive oil

1/2 t. chili powder

1/4 t. allspice

1/4 t. ground cumin

1/4 t. ground cinnamon



To Prepare

To prepare short ribs, preheat oven to 350°. Season beef ribs with salt and pepper. Heat canola oil in a large frying pan over medium-high heat. Brown short ribs on all sides.

Spray roasting pan with non-stick spray. Transfer ribs to roasting pan and set aside. To the hot frying pan, add onions, celery, carrots and bay leaf. Lower heat to medium and stir mixture until onions are translucent and golden in color. Add garlic and balsamic vinegar. Deglaze the pan, scraping up brown bits that stuck to the bottom. Add wine and continue to stir.

Pour in Pom juice and worcestershire sauce. Stir to combine. Pour mixture over short ribs in roasting pan. Be sure ribs are nestled in liquid. Cover pan tightly with foil and bake for 2 hours until tender. Uncover for 15 to 20 minutes to brown.

Meanwhile, to prepare the butternut squash, spray a shallow sheet pan with non-stick spray. Spread out cubed squash in one layer on the prepared pan. Sprinkle with chili powder, allspice, cumin, cinnamon, salt and pepper. Drizzle with olive oil, then toss with your hands to combine seasoning and oil, then spread evenly on sheet pan. Roast in 350° oven for 30 minutes.



To Serve

To serve, place roasted butternut squash on platter, top with braised short ribs with some of the pan sauce, then garnish with a quartered pomegranate and chopped parsley.

Pair with Twenty Rows Cabernet Sauvignon.

Eddie's Recipe Tip:

This is a great do-ahead dish. It can be prepared 2 days in advance.