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Slow-roasted beef short ribs with maple butternut mash

An extraordinary winter warmer

4 - 6

Serves

20 mins

Prep Time

7 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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

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4 Quality Mark beef short ribs

on the bone

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1 Tbsp paprika

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1 Tbsp salt

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1 tsp ground allspice

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1 tsp ground cloves

Gremolata

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1/3 cup finely chopped parsley

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1/4 cup mint leaves

finely chopped

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zest of 1 orange

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1 small garlic clove

minced

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2 Tbsp olive oil

Butternut Mash

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1kg butternut squashes

peeled and cut into 3cm cubes

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50g butter

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1/3 cup cream

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4 Tbsp maple syrup

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1/3 tsp salt

Method

Slow-Roasted Beef Short Ribs with Maple Butternut Mash

Slow-Cooker Method

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.

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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.

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.

Energy

477

Protein

25.0g

Total Fat

27.7g

Saturated Fat

12.9g

Carbs

29.5g

Dietary Fibre

5.7g

Sodium

1587mg

Iron

3.8mg

Zinc

5.1mg

Vitamin B12

0.81µg