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Slow Cooked Short Rib of Beef with Pumpkin

I cooked this dish today in Jersey while over there cooking with my brand partners Symphony kitchens. The guest seemed to love this dish and were really surprised how cheap and very tasty short rib can be. Always remember the cheaper the cut the longer the cook.

Short Rib of Beef with Pumpkin

serves 2


1 short rib of beef on the bone

1 sprig of rosemary

1 sprig of thyme

1 garlic clove

2 tbsp of olive oil



200ml red wine

1 pint of beef stock

300g pumpkin

1 clove of garlic

1 sprig of rosemary

1 spring of thyme

1 tsp of salt

1/2 tsp pepper

2 tbsp of olive

Fresh horseradish

Here’s how

Drizzle the oil over the beef and then season with salt, pepper and the chopped herbs and garlic.

Heat non stick oven proof pan.

Cook the beef until golden brown on all sides, then add in the red wine and beef stock.

Place the pan into the oven for 3 hours until the beef is tender and the bone can be removed easily.

When the beef is cooked lift the meat out of the liquid and leave to rest for a few minutes.

Pour the cooking liquid through a sieve into a sauce pan

Place the beef into the strained liquid and simmer for a 10 minutes.

meanwhile dice the pumpkin and dress with chopped garlic, rosemary and thyme.

Season with salt, pepper and olive oil.

Fry the pumpkin for 15 minutes until golden and tender.

Spoon the pumpkin into the centre of the plate.

cut the beef into 2 portion and sit on top of the pumpkin.

finish with grated fresh horse radish.

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