Marinated in fresh herbs and spices these beef ribs pack a punch. Served on a bed of smooth pumpkin mash, this recipe is the ultimate weekend warmer.
Serves44
Cook time2 hr 10 mins2 hour 10 minutes
Prep time15 mins15 minutes, + 2 hours marinating & 10 mins resting time
+ 2 hours marinating & 10 mins resting time
Ingredients
3 spring onions, coarsely chopped
2 long green chilli, coarsely chopped
2 garlic cloves, coarsely chopped
1 tbs thyme leaves
2 tbs soy sauce
1 lime, juiced
1 tbs olive oil
4 Coles Australian Beef Short Ribs
1.5kg butternut pumpkin, cut into 2cm pieces
olive oil spray
rocket leaves, to serve
green chilli, extra, sliced, to serve
lime cheeks, to serve
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Method
Step 1
Preheat oven 180°C.
Step 2
Place the spring onion, chilli, garlic, thyme, soy sauce, lime juice and oil in a food processor or blender. Process or blend until onion mixture is almost smooth.
Step 3
Place the ribs in large shallow ceramic dish. Pour over the onion mixture. Turn to coat. Place in the fridge, covered, for 2 hours or overnight.
Step 4
Drain the ribs. Place on a wire rack over a large roasting pan. Cover with foil. Roast the ribs, turning every 30 mins, for 11/2 hours.
Step 5
Place pumpkin in single layer on a baking tray lined with foil. Spray with oil spray. Season.
Step 6
Increase oven temperature to 200°C. Remove foil from ribs. Brush with any pan juices. Add the pumpkin to oven. Bake for 30 mins or until ribs are browned. Remove ribs from oven. Stand, covered, for 10 mins to rest. Bake the pumpkin a further 10 mins or until golden and tender. Use a fork to coarsely mash the pumpkin.
Step 7
Divide the smashed pumpkin among serving plates. Top with ribs. Sprinkle with rocket and extra chilli and serve with lime.
Prep time15 mins15 minutes, + 2 hours marinating & 10 mins resting time
+ 2 hours marinating & 10 mins resting time
Ingredients
3 spring onions, coarsely chopped
2 long green chilli, coarsely chopped
2 garlic cloves, coarsely chopped
1 tbs thyme leaves
2 tbs soy sauce
1 lime, juiced
1 tbs olive oil
4 Coles Australian Beef Short Ribs
1.5kg butternut pumpkin, cut into 2cm pieces
olive oil spray
rocket leaves, to serve
green chilli, extra, sliced, to serve
lime cheeks, to serve
Description
Marinated in fresh herbs and spices these beef ribs pack a punch. Served on a bed of smooth pumpkin mash, this recipe is the ultimate weekend warmer.
Method
Step 1
Preheat oven 180°C.
Step 2
Place the spring onion, chilli, garlic, thyme, soy sauce, lime juice and oil in a food processor or blender. Process or blend until onion mixture is almost smooth.
Step 3
Place the ribs in large shallow ceramic dish. Pour over the onion mixture. Turn to coat. Place in the fridge, covered, for 2 hours or overnight.
Step 4
Drain the ribs. Place on a wire rack over a large roasting pan. Cover with foil. Roast the ribs, turning every 30 mins, for 11/2 hours.
Step 5
Place pumpkin in single layer on a baking tray lined with foil. Spray with oil spray. Season.
Step 6
Increase oven temperature to 200°C. Remove foil from ribs. Brush with any pan juices. Add the pumpkin to oven. Bake for 30 mins or until ribs are browned. Remove ribs from oven. Stand, covered, for 10 mins to rest. Bake the pumpkin a further 10 mins or until golden and tender. Use a fork to coarsely mash the pumpkin.
Step 7
Divide the smashed pumpkin among serving plates. Top with ribs. Sprinkle with rocket and extra chilli and serve with lime.
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