Slow-roasted beef short ribs with maple butternut mash

An extraordinary winter warmer

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Serves

4 - 6

Prep Time

20 mins

Cook Time

7 hrs

Get ready for a flavour explosion with our Slow-Roasted Beef Short Ribs and Maple Butternut Mash! Made with juicy New Zealand Beef short ribs, seasoned with paprika, salt, allspice and cloves, this dish is a meat-lover's dream come true. We've taken it up a notch with a zesty and fresh gremolata made with Italian parsley, mint, orange zest, garlic and olive oil. And to top it all off, we've paired it with a luscious and creamy butternut mash. This dish is sure to impress even the toughest food critics!

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Ingredients

  • 4 Quality Mark beef short ribs

    on the bone
  • 1 Tbsp paprika

  • 1 Tbsp kosher salt

  • 1 tsp ground allspice

  • 1 tsp ground cloves

Gremolata
  • 1/3 cup finely chopped parsley

  • 1/4 cup mint leaves

    finely chopped
  • zest of 1 orange

  • 1 small garlic clove

    minced
  • 2 Tbsp olive oil

Butternut Mash
  • 1kg butternut squashes

    peeled and cut into 3cm cubes
  • 50g butter

  • 1/3 cup cream

  • 4 Tbsp maple syrup

  • 1/3 tsp kosher salt

Method

Slow-Roasted Beef Short Ribs with Maple Butternut Mash
1

Preheat the oven to 120°C.

2

Mix the paprika, salt, allspice and cloves in a bowl and rub all over the beef short ribs. Place the ribs in a roasting dish and cover with aluminium foil.

3

Put the meat into the oven to cook low and slow for 7 hours. Once done, remove and rest for 30 minutes before serving.

4

While the beef cooks, make the gremolata by mixing all the ingredients in a bowl with a good seasoning of salt and pepper. Set aside.

5

Once the beef short ribs are resting, bring a large saucepan of salted water to the boil and add the butternut squash.

6

Boil until tender, then drain and mash. Add the butter, cream, maple syrup and a good pinch of salt and mix until well combined.

7

To serve, divide the mash between four plates. Slice the beef short ribs into four and place one on each dollop of mash.

8

Drizzle a teaspoon of the gremolata over each rib. Peas are a perfect accompaniment to these ribs if you’d like some extra greens.

Slow-Cooker Method
1

Preheat your slow cooker.

2

Mix the paprika, salt, allspice and cloves in a bowl and rub all over the beef short ribs.

3

Heat a frypan to a medium-high heat, add a tablespoon of oil and sear the ribs so that they are brown all over.

4

Place the ribs in your slow cooker and set the cooking temperature. They will take around 8 hours on the low setting, and 4.5 hours on high.

5

While the beef cooks, make the gremolata by mixing all the ingredients in a bowl with a good seasoning of salt and pepper. Set aside.

6

Once the beef short ribs are resting, bring a large saucepan of salted water to the boil and add the butternut squash.

7

Boil until tender, then drain and mash. Add the butter, cream, maple syrup and a good pinch of salt and mix until well combined.

8

To serve, divide the mash between four plates. Slice the beef short ribs into four and place one on each dollop of mash.

9

Drizzle a teaspoon of the gremolata over each rib. Peas are a perfect accompaniment to these ribs if you’d like some extra greens.

Nutrition Information per Serving (364g)

This nutrition analysis is based on 5 serves and is for the ribs, mash and gremolata only. Note, this recipe is high in sodium. To reduce sodium content, use unsalted butter and/or reduce the amount of added salt.

Energy477 kJ
Protein25.0g
Total Fat27.7g
Saturated Fat12.9g
Carbohydrate29.5g
Dietary Fibre5.7g
Sodium1587mg
Iron3.8mg
Zinc5.1mg
Vitamin B120.81µg