Beef Short Ribs Pumpkin Maple (Print Version)
# Ingredients:
→ Beef Short Ribs
01 -
2.5 kg beef short ribs
02 -
Flaky sea salt and freshly ground black pepper
03 -
Cooking oil for searing
04 -
2 cups roughly chopped onion
05 -
2 cups roughly chopped celery
06 -
2 cups roughly chopped carrot
07 -
4 garlic cloves, roughly chopped
08 -
2 thyme sprigs
09 -
2 bay leaves
10 -
¼ cup tomato paste
11 -
2 cups red wine
12 -
2 cups chicken stock
13 -
2 cups beef stock
→ Pumpkin, Maple and Paprika Purée
14 -
600 g pumpkin, peeled and roughly chopped
15 -
¼ cup cooking oil
16 -
1 tsp smoked paprika
17 -
Flaky sea salt and freshly ground black pepper
18 -
¼ cup maple syrup
19 -
1 cup cream
→ Fried Chilli and Orange Breadcrumbs
20 -
4 tbsp canola oil
21 -
1 cup panko breadcrumbs
22 -
Finely grated zest and juice of 1 orange
23 -
2 red chilies, sliced very fine
24 -
¼ cup finely chopped flat-leaf parsley
# Instructions:
01 -
Preheat your oven to 150°C.
02 -
Place a large cast-iron skillet over high heat. Season the beef ribs liberally with salt and pepper. Add a little cooking oil to the hot skillet, and sear the ribs on both sides until dark and golden. Transfer the seared ribs to a large roasting dish.
03 -
Return the skillet to heat and add more oil. Add onion, celery, carrot and garlic, cooking until well-colored. Add thyme and bay leaves, followed by tomato paste, red wine and stocks. Bring to a boil, scraping any fond from the bottom of the skillet, then pour over the ribs in the roasting dish.
04 -
Cover the roasting dish with foil and place in the oven to cook for 3-4 hours. Check after 3 hours - the ribs are ready when the meat is tender and pulls off the bone easily.
05 -
Remove from the oven and let the ribs cool completely in the stock. Carefully remove the ribs and refrigerate. Heat the cooking liquid in a saucepan, strain out and discard the vegetables and solids. Refrigerate the strained stock until needed.
06 -
Preheat your oven to 200°C. In a bowl, toss the pumpkin with cooking oil and smoked paprika, season with salt and pepper. Transfer to a roasting dish and roast for 40 minutes, until caramelized and soft. Pour over the maple syrup and cook for 5 more minutes.
07 -
Transfer the roasted pumpkin to a large saucepan over medium-low heat. Add the cream and simmer for 10 minutes. Use a stick blender to purée until silky smooth, adjusting consistency with additional cream or water if needed. Season to taste and refrigerate until required.
08 -
Heat a large frying pan over medium-low heat. Add 2 tablespoons of oil, then the panko breadcrumbs, orange zest and juice. Stir until golden, then immediately remove and spread on a tray to cool.
09 -
Return the pan to high heat. Add the remaining oil and, once hot, add the chillies. Fry for 1-2 minutes until golden around the edges. Remove with a slotted spoon and drain on kitchen paper.
10 -
Combine the fried chillies with the orange breadcrumbs and toss with the chopped parsley. Season and set aside.
11 -
Preheat your oven to 165°C. Place the reserved short rib stock in a saucepan over medium heat. Bring to a boil, then reduce to a simmer until it reaches sauce consistency.
12 -
While cold, slice between the bones of the rib slabs to create individual portions. Place in a roasting dish, pour over the reduced sauce, cover with foil and heat in the oven for 30 minutes until thoroughly hot.
13 -
Warm the pumpkin purée in a saucepan over low heat, stirring constantly, or heat in a microwave until hot.
14 -
Divide the purée onto warm plates, place a rib on top with some sauce, and finish with a generous sprinkle of the fried orange and chilli breadcrumbs. Serve immediately with a green salad or simply cooked green vegetables.
# Notes:
01 -
The ribs can be braised a day ahead, which will enhance the flavor and make it easier to remove excess fat from the sauce.
02 -
For best results, ensure the pumpkin is well-caramelized before making the purée.