Slow-roasted beef short ribs with maple butternut mash
An extraordinary winter warmer
4 - 6
Serves
20 mins
Prep Time
7 hrs
Cook Time
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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High Protein
High Iron
Ingredients
4 Quality Mark beef short ribs
on the bone
1 Tbsp paprika
1 Tbsp 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 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.
Start Timer
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
