Beef Short Ribs with Maple Pumpkin Puree and Pangrattato

Tuck into this glorious cut of braised beef ribs, resting atop a mountain of creamy pumpkin pureé and pangrattato. It's truly the ultimate comfort food for winter.
Pangrattato is an Italian condiment used to take your dishes to the next level! They are breadcrumbs which have been seasoned and toasted to bring some crunch and texture to dishes such as pastas, vegetables and other dishes. Traditionally, it's made using stale bread, garlic, herbs, and olive oil. I have used ground pork rind instead to make the recipe lowcarb-friendly.

	Pangrattato
2-2.2 kg Beef short ribs, cut into 8-10 pieces Flaky Sea Salt & Fresh Black Pepper Tallow or oil, for frying 2 Onions, roughly chopped 100 g Parsley stem, roughly chopped (or celery) 2 Parsley root, roughly chopped (or carrot) 4 Garlic cloves, roughly chopped 2 Thyme sprigs 2 Bay leaves 3 tbsp Tomato paste 300 ml Red wine 800 ml Beef stock 600 g Pumpkin, peeled and roughly chopped 3 tbsp Tallow, melted 1 tsp Smoked paprika Sea salt and fresh black pepper 2 tbsp Maple syrup 100 g Heavy cream	4 tbsp Tallow 100 g Pork rinds, ground (or panko breadcrumbs) Finely grated zest and juice of 1 lemon 1 Red chillie peppers, finely sliced 2 tbsp Finely chopped flat-leaf parsley

Pangrattato

2-2.2 kg Beef short ribs, cut into 8-10 pieces
Flaky Sea Salt & Fresh Black Pepper
Tallow or oil, for frying
2 Onions, roughly chopped
100 g Parsley stem, roughly chopped (or celery)
2 Parsley root, roughly chopped (or carrot)
4 Garlic cloves, roughly chopped
2 Thyme sprigs
2 Bay leaves
3 tbsp Tomato paste
300 ml Red wine
800 ml Beef stock
600 g Pumpkin, peeled and roughly chopped
3 tbsp Tallow, melted
1 tsp Smoked paprika
Sea salt and fresh black pepper
2 tbsp Maple syrup
100 g Heavy cream

4 tbsp Tallow
100 g Pork rinds, ground (or panko breadcrumbs)
Finely grated zest and juice of 1 lemon
1 Red chillie peppers, finely sliced
2 tbsp Finely chopped flat-leaf parsley

Pre heat your oven to 150C/300F. Place a large skillet over high heat. Season the beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little tallow or oil, and sear the beef ribs on both sides until golden brown. Remove and place the slabs of ribs in a large roasting dish.
Place the skillet back on the heat, and add a little more tallow. Add the onion, parsley stem and root and garlic. Cook these vegetables until they get plenty of color, then toss in the thyme and bay leaves, followed by the tomato paste, red wine and stock. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish. Cover with tin foil, then place in the oven and cook for 3 to 3 hours 30 minutes, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily.
To make the pumpkin pureé, preheat your oven to 200C/400F. Place the pumpkin in a large bowl with the melted tallow and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes.
Remove the pumpkin from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream. Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary.
To make the topping, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of tallow, followed by the ground pork rind or breadcrumbs, lemon zest and juice. Toss and stir the ground pork rind or breadcrumbs until they turn a lovely golden colour. Remove the pan immediately and spread out on a tray to stop the cooking.
Place the pan over high heat. Add the remaining tallow and, once hot, add the sliced chilli. Fry for 1-2 minutes, or until the chili begins to become golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool.
Combine the fried chilli with the pork rind or breadcrumbs and toss through the finely chopped parsley. Season and set aside.
Remove the beef ribs from the oven, and transfer the ribs to another roasting dish. Set aside. Strain and discard the vegetables and solids. Bring the stock to the boil, then turn down to a simmer until sauce is reduced and thickened.
Pour the reduced sauce over the beef ribs, cover with tinfoil and place in the oven at 150C/300F for 30 minutes, until the short ribs are hot through.
To serve, spoon some pumpkin pureé onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of topping. Enjoy!

4 comments:

Tom 8/11/24 12:46: ...another autumn treat!!!
DEZMOND 8/11/24 13:09: Very nice combo in the first photo of orange puree and gray plate.
Pattie @ Olla-Podrida 8/11/24 17:16: This recipe sounds so complex and delicious. All of the flavors here! I have been looking for short rib recipes because I recently bought a quarter of a cow that I’m splitting with my number two son, so I am going to have a lot of beef. I think my portion comes out to 55 pounds of beef, plenty of short ribs among them. I’m also going to be able to make my own tallow, so I’m very excited about that. This recipe is on my list.
The Velvet Runway 8/11/24 17:52: This looks delicious. I haven't heard of pangrattato before but will definitely give it a try
Julia x
https://www.thevelvetrunway.com/