Short Ribs With Butternut Squash & Pumpkin Mash
Ingredients:
For The Short Ribs:
5.5 lbs. Bone-In Beef Short Ribs (I got mine from @5280meat)
Kosher Salt & Pepper
3 tbsp. Olive Oil
2 Large Onions, chopped
4 Medium Carrots, peeled & chopped
3 Celery Stalks, chopped
2 tbsp. Tomato Paste
7.5 cups Beef Bone Broth, divided
8 sprigs Thyme
4 sprigs Oregano
2 sprigs Rosemary
10 sprigs Italian Parsley
2 Dried Bay Leaves
1 Head of Garlic, halved crosswise
For the Mash:
2 Cups Pumpkin Puree
1 Medium Butternut Squash, peeled & cut into cubes
8 Large Roasted Garlic Cloves
Olive Oil
Salt & Pepper
2 tbsp. Ghee
Almond Milk
Instructions:
For the Ribs:
1. Preheat your oven to 350°F.
2. Season your ribs with salt & pepper
3. Heat your oil in a large dutch oven over medium-high heat
4. Brown short ribs on all sides for 8 minutes per batch
5. Transfer short ribs to a plate
6. Pour off all but ¼ cup drippings from pot
7. Add onions, carrots, and celery, & cook until onions are translucent
8. Add tomato paste and cook until well combined
9. Add 3.5 cups broth, & short ribs with any accumulated juices.
10. Bring to a boil
11. Lower heat & simmer until broth is reduced by half
12. Add all herbs & garlic head to pot
13. Stir in the additional 4 cups broth
14. Bring to a boil then cover and place in oven
15. Cook until short ribs are tender, approx.. 2–2½ hours
16. Once done, transfer the short ribs to a plate
17. Strain the sauce from the pot into a bowl & remove any fat from surface
18. Return ribs & sauce to the pot
For Mash:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment
3. In a bowl, toss your cubes with olive oil, salt & pepper
4. Place on baking sheet & roast for 30 minutes, or until tender, tossing half way through
5. Add your squash to your food processor & process until smooth
6. Add in your pumpkin and garlic, pulse until combined
7. Add to a pot over medium heat & add ghee and a splash of almond milk
8. Add salt & pepper to taste
