Jul 13 2026
Restaurants›Ballast Point Brewing›Slow Braised Short Rib With Stuffed Crab And Ricotta Squash Blossom Recipe

Slow Braised Short Rib With Stuffed Crab And Ricotta Squash Blossom Recipe

Inspired by Ballast Point Brewing
Time3h 30m
Serves4

Tender short rib paired with stuffed crab and ricotta squash blossom.

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Ingredients

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Short Rib

Stuffed Crab and Ricotta Squash Blossom

Method

Cooking the Short Rib

  1. 1

    Searing the Ribs

    Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

  2. 2

    Sautéing Vegetables

    In the same pot, add onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

  3. 3

    Slow Braising

    Add the beef broth, red wine, thyme, and bay leaf to the pot. Return the short ribs to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for about 3 hours or until the meat is tender.

Preparing the Stuffed Crab and Ricotta Squash Blossom

  1. 4

    Making the Filling

    In a bowl, combine crab meat, ricotta cheese, parsley, lemon zest, salt, and black pepper. Mix until well combined.

  2. 5

    Stuffing the Blossoms

    Gently fill each squash blossom with the crab and ricotta mixture. Be careful not to overstuff.

  3. 6

    Cooking the Blossoms

    In a skillet, heat olive oil over medium heat. Cook the stuffed blossoms for about 3-4 minutes on each side, until golden and crispy.

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