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Jerk beef ribs with smashed pumpkin
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Prep Time:
145 minutes
Cook Time:
130 minutes
Total Time:
275 minutes
Marinate beef ribs in garlic, soy sauce, thyme, lime, and spring onion overnight for extra deliciousness.
Ingredients:
  • 3 spring onions, coarsely chopped
  • 2 long green chilli, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 20.00 ml thyme leaves
  • 42.00 gm soy sauce
  • 1 lime, juiced
  • 18.20 gm olive oil
  • 4 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
Instructions:
  • Preheat the oven to 180°C.
  • Combine spring onion, chili, garlic, thyme, soy sauce, lime juice, and oil in a food processor or blender. Pulse until the mixture is nearly smooth.
  • Place the ribs in a large shallow ceramic dish and pour over the onion mixture. Make sure the ribs are well coated. Cover and refrigerate for 2 hours or overnight.
  • Pat ribs dry. Arrange on a wire rack over a roasting pan. Cover with foil. Roast, turning every 30 minutes, for 1 1/2 hours.
  • Spread the pumpkin evenly on a foil-lined baking tray, then lightly coat with oil spray and season to taste.
  • Preheat oven to 200C. Uncover ribs and brush with pan juices. Add pumpkin to oven and bake for 30 mins until ribs are browned. Let ribs rest covered for 10 mins. Continue baking pumpkin until golden and tender, about 10 mins. Coarsely mash the pumpkin with a fork.
  • Distribute the mashed pumpkin onto plates. Arrange the ribs on top, sprinkle with arugula and additional chili, and serve with lime wedges.

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