Slow-roasted beef short ribs with maple butternut mash
An extraordinary winter warmer
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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ShareIngredients
4 Quality Mark beef short ribs
on the bone1 Tbsp paprika
1 Tbsp kosher salt
1 tsp ground allspice
1 tsp ground cloves
1/3 cup finely chopped parsley
1/4 cup mint leaves
finely choppedzest of 1 orange
1 small garlic clove
minced2 Tbsp olive oil
1kg butternut squashes
peeled and cut into 3cm cubes50g butter
1/3 cup cream
4 Tbsp maple syrup
1/3 tsp kosher salt
Method
Preheat the oven to 120°C.
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.
Put the meat into the oven to cook low and slow for 7 hours. Once done, remove and rest for 30 minutes before serving.
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.
Once the beef short ribs are resting, bring a large saucepan of salted water to the boil and add the butternut squash.
Boil until tender, then drain and mash. Add the butter, cream, maple syrup and a good pinch of salt and mix until well combined.
To serve, divide the mash between four plates. Slice the beef short ribs into four and place one on each dollop of mash.
Drizzle a teaspoon of the gremolata over each rib. Peas are a perfect accompaniment to these ribs if you’d like some extra greens.
Preheat your slow cooker.
Mix the paprika, salt, allspice and cloves in a bowl and rub all over the beef short ribs.
Heat a frypan to a medium-high heat, add a tablespoon of oil and sear the ribs so that they are brown all over.
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.
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.
Once the beef short ribs are resting, bring a large saucepan of salted water to the boil and add the butternut squash.
Boil until tender, then drain and mash. Add the butter, cream, maple syrup and a good pinch of salt and mix until well combined.
To serve, divide the mash between four plates. Slice the beef short ribs into four and place one on each dollop of mash.
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.
