A Thanksgiving Pairing

Part of the fun during the holiday season is pairing wine and food together and experimenting with new recipes and flavors. Lucky for us, we were able to solicit the help and wisdom of our good friend, Chef Sara Hauman, to serve up some new recipes for this fall season. One of our favorites is this Braised Short Rib and Winter Squash. Watch the video below to hear Chef Sarah talk about how to serve and prepare the dish, and find the recipe below. Last but not least, enjoy!

Braised Short Ribs and Winter Squash
(Serves 4-5 people)


1 ½ lbs. Short ribs, flanken or Kalbi cut
2 inch ginger root, cut into slices
6 scallions, cut into 1” sticks
1 Tbsp chickpea miso
3 cups beef broth
2 Tbsp tamari
1 tsp maple syrup
2 garlic cloves
3 cups winter squash, cut into 1 ½” wedges
(kabocha, butternut or delicata work great!)
Green onions
Toasted sesame seeds


Place the ginger, scallion, miso, beef broth, tamari, maple syrup and garlic into a medium pot.

Cut the short ribs between the bones. Add the short ribs to the braising liquid. Bring to a boil then reduce to a simmer.

After 1 hour, skim the fat and scum off the top of the liquid. Add the winter squash to the short rib pot, do not stir, and cover with a lid.

Continue to simmer on low heat for 15-25 minutes until the squash is tender and the sauce has been almost completely reduced.

Finish the dish with freshly cut green onions, fresh herbs and toasted sesame seeds.

To purchase the 2020 Evening Land Pinot Noir, and see more recipe pairings from Chef Sara, become a club member.