I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Short Ribs With Butternut Squash & Pumpkin Mash

Short Ribs With Butternut Squash & Pumpkin Mash


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



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



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