Braised Ribs Pumpkin Purée (Print Version)
# Ingredients:
→ Braised Beef Ribs
01 -
2.5 kg beef ribs, bone-in
02 -
Coarse sea salt and fresh black pepper
03 -
Oil for frying
04 -
2 cups chopped carrots
05 -
2 cups chopped celery
06 -
2 cups diced onions
07 -
4 garlic cloves, chopped
08 -
2 sprigs of thyme
09 -
2 bay leaves
10 -
¼ cup concentrated tomato paste
11 -
2 cups dry red wine
12 -
2 cups beef broth
13 -
2 cups chicken broth
→ Maple Pumpkin Purée with Paprika
14 -
600 g pumpkin, peeled and cut into pieces
15 -
¼ cup neutral oil
16 -
1 tsp smoked paprika powder
17 -
A pinch of sea salt and ground black pepper
18 -
¼ cup pure maple syrup
19 -
1 cup heavy cream
→ Crispy Orange-Chili Crumbs
20 -
4 tbsp vegetable oil like canola
21 -
1 cup crispy panko breadcrumbs
22 -
Zest and juice from one orange, finely grated
23 -
2 small red chilies, thinly sliced
24 -
¼ cup flat-leaf parsley, minced
# Instructions:
01 -
Set your oven to 150°C and let it preheat.
02 -
Heat a large pan on high. Sprinkle salt and pepper generously over the ribs. Add oil to the pan and sear the ribs until both sides have a deep, golden crust. Remove them and place in a roasting tray.
03 -
Put the pan back on heat with more oil. Toss in the onion, celery, carrots, and garlic, cooking until they’re browned. Add the thyme and bay leaves, then mix in the tomato paste, wine, and both broths. Let it boil, scraping the pan's browned bits, then pour the mixture over the ribs in your tray.
04 -
Cover the roasting tray tightly with foil and place it in the oven for 3 to 4 hours. Begin checking at the 3-hour mark; the meat should be soft and fall off easily from the bone.
05 -
Once out of the oven, let the ribs cool down in the liquid. Carefully take them out and move to the fridge. Simmer the remaining liquid in a pot, strain out any solids, and refrigerate the strained broth.
06 -
Set your oven to 200°C. Toss pumpkin in oil and smoked paprika in a bowl, adding salt and pepper. Spread in a baking dish and roast for about 40 minutes, or until soft and lightly caramelized. Drizzle maple syrup over, then bake an additional 5 minutes.
07 -
Move the roasted pumpkin to a pot over gentle heat. Stir in the cream and let it simmer for 10 minutes. Blend into a smooth purée using an immersion blender, thinning it with cream or water if needed. Taste and adjust seasoning, then chill.
08 -
Warm a large pan over medium heat. Add 2 tablespoons of oil, breadcrumbs, orange juice, and zest. Stir constantly until the breadcrumbs are lightly golden, then spread out on a flat surface to cool.
09 -
Crank up the heat under the pan. Pour in the rest of the oil, then fry the sliced chilies for 1-2 minutes until they’re crisp and slightly browned. Use a slotted spoon to remove and dry them on paper towels.
10 -
Combine the fried chilies with the cooled orange breadcrumbs in a bowl. Add chopped parsley and toss until evenly mixed. Check seasoning and set aside.
11 -
Preheat the oven again, this time to 165°C. Put the saved stock into a small pot over low heat. Gently reduce it until you have a thick, saucy consistency.
12 -
Cut the cold ribs into single portions by slicing along the bones. Arrange them in a baking dish, pour the thickened sauce on top, cover with foil, and warm in the oven for half an hour.
13 -
Either warm the purée on the stove over very low heat while stirring or use a microwave, heating it in short bursts until hot.
14 -
Spread warm purée on plates, top with the ribs and some sauce, then sprinkle the orange-chili crumbs lavishly on top. Serve with steamed greens or a fresh salad.
# Notes:
01 -
Making the ribs a day early allows the flavors to deepen and lets you easily get rid of extra fat on the sauce.
02 -
For the smoothest flavor, make sure the roasted pumpkin is really browned before blending into the purée.