BEEF SHORT RIBS WITH PUMPKIN, MAPLE AND PAPRIKA PUREÉ

Updated at: Fri, 10 Nov 2023 08:51:47 GMT

Step 1

Pre heat your oven to 150 degrees.

Step 2

Place a large cast-iron skillet or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little cooking oil, and sear the beef ribs on both sides until dark and golden. Remove and place the slabs of ribs in a large roasting dish.

Step 3

Place the skillet back on the heat, and add a little more oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the Thyme and Bay leaves, followed by the tomato paste, red wine and stocks. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish.

Step 4

Cover with tin foil, then place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily.

Step 5

Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required.

Step 6

To make the pumpkin pureé, preheat your oven to 200deg. Place the pumpkin in a sized a bowl with the cooking oil and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes.

Step 7

Remove from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream.

Step 8

Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until required.

Step 9

Preheat your over to 165deg

Step 10

Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency.

Step 11

Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with tinfoil and place in the oven for 30 minutes, until the short ribs are hot through.

Step 12

Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot.

Step 13

To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs. A green salad or a simply cooked green vegetable would make a great bed partner. Eat now.

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