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Beef Short Ribs
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| Savory Roasted Pumpkin with Beef Short Ribs Welcome Stumblers and all newcomers! If you want to lose weight, gain muscle, increase energy levels, reduce stress or just generally look and feel healthier you've come to the right place. Subscribe to my free weekly newsletter for tips, advice and special insider-only information. Learn more about the Primal Lifestyle by visiting the Primal Blueprint 101 page. Thanks for visiting! When bright orange, eye-catching displays of oddly shaped pumpkins take over the entrance of markets, don’t walk on by thinking that pumpkin only belongs in two places: baked into a pie or set on the porch with a candle stuck inside. Pumpkin is a seasonal pleasure to be indulged in, not only because it has a delicious mild, sweet flavor but also because it’s loaded with antioxidants, beta-carotene, vitamins C and E and potassium. Pumpkins can be stored at room temperature for weeks and sometimes months, so they can do double-duty as a decoration until it’s time for a veggie slaughter. For eating, choose smaller pumpkins (4 pounds or less) since they have better flavor and texture. Just because pumpkins have a sweet flavor, don’t think they have to be served sweet – a sprinkle of sea salt, garlic, fresh herbs, cumin, paprika and other spices all turn pumpkin into a savory vegetable. A coating of butter, olive oil or animal fat will coax the texture into being creamy, rather than stringy, and a side of beef or pork turns pumpkin into the perfect autumn meal. | |
| 1/4 cup or more | animal fat, olive oil or butter |
| 2 – 3 pounds beef short ribs, with or without the bone | |
| 1 | onion, chopped |
| 4 | garlic cloves, pressed or chopped |
| 1 cup | red wine |
| One 14.5 ounce can | diced tomatoes or 2 cups fresh tomatoes, chopped with their juice |
| 1 cup | beef stock |
| One 3 – 4 pound pumpkin | |
| 1 small bunch | flat-leaf parsley, chopped |
Salt and pepper for seasoning
Instructions:
Preheat the oven to 375° F.
In a large, heavy-bottomed skillet or Dutch oven, heat a few tablespoons of fat/oil/butter over high heat. Season the short ribs lightly with salt and pepper and cook about 10 minutes, turning so the meat browns on all sides.
Remove the short ribs and set aside. Turn the heat down to medium and add the onion and garlic to the pan and cook until softened, about 5 minutes. Stir in the red wine, tomatoes and beef stock and make sure to scrape the bottom of the pan so the browned bits stuck on the bottom mix in. Return the short ribs to the pot and bring the liquid a boil. Cover with meat with aluminum foil or a lid and place in the oven. Cook for 2 hours, or until the meat is very tender.
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