Oven-bbq short ribs with squash and leeks
This recipe is based on one from Louis De Gouy's classic "Gold Cook Book," originally published 1947; I reworked spices and added the veggies to give a nice freshness and wintery flavor. If you use store-bought broth (don't worry - I definitely did), make sure it's low- or no-sodium. The recipe below serves 2, but it'd be very easy to double!
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