Ingredients

• 5 ½# Beef Short Ribs
• Kosher salt
• Olive oil
• 2 cups roughly chopped onion
• 2 cups roughly chopped celery
• 2 cups roughly chopped carrot
• 4 garlic cloves, roughly chopped
• 2 thyme sprigs
• 2 bay leaves
• 5 sage leaves
• ¼ cup tomato paste
• 3 cups apple cider
• 2 cups chicken stock
• 2 cups beef stock

Pumpkin, Maple, and Paprika Puree

• 1 ⅓# pumpkin, peeled and roughly chopped
• ¼ cup olive oil
• 1 tsp smoked paprika
• Kosher salt and pepper
• ¼ cup maple syrup
• 1 cup heavy cream

Fried Chili and Orange Breadcrumbs

• 4 tbsp canola oil or similar, or combination of butter and oil
• 1 cup panko breadcrumbs
• 1 finely grated zest and juice of 1 orange
• 2 red chilies – sliced super fine
• 2 tbsp Canola Oil
• ¼ cup finely chopped flat-leaf parsley

Directions

1. Preheat your oven to 300°F roast mode.
2. Place a large dutch oven or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt. Once the skillet is hot, sear the beef ribs on both sides until dark and golden. Remove and set ribs aside.
3. Place the skillet back on the heat, and add olive oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the thyme, sage, and bay leaves, followed by the tomato paste, apple cider and stocks. 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.
4. Cover with lid or foil, and place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily.
5. Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating.
6. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required.
7. To make the pumpkin pureé, preheat your oven to 400°F convection. Place the pumpkin in large bowl with the olive oil and smoked paprika, then season with salt and pepper.
8. Toss together. Tip the ingredients into a roasting dish and roast for 35-40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes.
9. Remove 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. Refrigerate until required.
10. To make the fried chilli and orange breadcrumbs, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of oil/butter, followed by the panko breadcrumbs, fine orange zest and juice. Toss and stir the breadcrumbs until they turn a golden color. Remove the pan immediately and spread out on a tray to stop the cooking.
11. Place the pan over high heat. Add the remaining oil and, once hot, add the chili. Fry for 1-2 minutes, or until the chili begins to go golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool.
12. Combine the fried chilli with the orange breadcrumbs and toss through the finely chopped parsley. Season and set aside
13. Preheat your over to 325°F. Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency.
14. Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with foil and place in the oven for 30 minutes, until the short ribs are hot through.
15. Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot.
16. To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs.