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Braised Beef Short Ribs with Roasted Paprika Pumpkin Puree

You may be thinking why is a plant-based blog featuring beef short ribs...


Well, I personally am a flexitarian (someone who mainly eats vegetarian, however occasionally will choose to eat meat). I featured this recipe with the option of braising delicious Maitake mushrooms for my vegan and vegetarian followers :) the rest of the recipe is definitely plant-based.


I'd like to think that this blog is accessible for all kinds of eaters in the world, and this recipe is super delicious, whether you choose to use ribs or mushrooms, I hope you all enjoy!




Braised Beef Short Ribs with Roasted Paprika Pumpkin Puree Recipe:


Yield: 2 Servings

Cook Time: 3 Hr 30 Min


Ingredients:

- 1 ½ Lb Beef Short Ribs or Maitake Mushrooms

- 2 tsp Sea Salt

- 2 tsp Fresh Cracked Black Pepper

- 3 Tbsp Olive Oil

- 1 Cup Carrots, Diced

- 1 Cup Celery, Diced

- 1 Cup Yellow Onion, Diced

- 2 Garlic Cloves, Minced

- 2 Fresh Thyme Sprigs

- 2 Dried Bay Leaves

- 1 Cup Red Wine

- 2 Tbsp Tomato Paste

- 1 Cup Chicken Stock or Vegetable Stock

- 1 Cup Beef Stock or Vegetable Stock


Pumpkin Puree Recipe:

- 1 Small Pumpkin, Roasted or 15 oz Pumpkin Puree

- 2 Tbsp Olive Oil

- 1 tsp Smoked Paprika

- 1tsp Sea Salt

- 1 tsp Black Pepper

- 1/8 Cup Maple Syrup

- ½ Cup Heavy Cream or Coconut Cream


Directions:

1. Preheat oven to 275° F. Heat a large cast iron skillet or regular skillet over high heat, add 2 Tbsp olive oil. Sprinkle salt and pepper over short ribs or mushrooms.

2. Sear the short ribs or mushrooms in the pan until they start to darken on both sides and edges. Remove from the pan and let rest. Add remaining 1 Tbsp olive oil into the pan.

3. Add the carrots, celery, onion, and garlic to the pan and let cook until they start to brown slightly. Add tomato paste, fresh thyme sprigs, and bay leaves.

4. Pour in the red wine, chicken stock, and beef stock and bring to a boil. In a roasting pan or deep-sided glass pan, add the short ribs or mushrooms and pour the boiling liquid over the top.

5. Cover with tin foil and cook for at least 3 hours. The ribs are ready when the meat begins to fall off the bone. If you are braising mushrooms, only cook for 1-1 ½ hours or you’ll over-cook the mushrooms.


(If you are roasting fresh pumpkin, dice and toss in olive oil, sea salt, and black pepper and roast on a sheet tray the last hour while protein is braising. Puree with maple syrup & cream of choice using a stick blender or blender).


6. If you’re using pumpkin puree from a can, simply heat in a small saucepan, add smoked paprika, salt, pepper, and maple syrup. Finish with heavy cream.

7. Remove your protein of choice from the oven once finished and let rest sitting in the cooking liquid for five minutes. Remove protein from the liquid and transfer into skillet, reserving only the strained liquid. (Discard roasted vegetables).

8. Heat the remaining liquid in the skillet over medium heat. Let reduce until only half of it remains. To plate the dish, add the pumpkin puree first, top with protein of choice, pour the reduced sauce over the top, enjoy! :)


Tips/Tricks:

- For a 100% plant-based version I recommend braising maitake mushrooms instead of short rib! (I’m a flexitarian so I like to feature options like these for all eaters in the world :))

- You can also cook this in a crockpot over low heat overnight or while you’re at work for the day if you’d like to save on some like and clean-up!















Click Link Below For Recipe PDF:

Braised Beef Short Ribs with Roasted Paprika Pumpkin Puree
.pdf
Download PDF • 90KB


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