Description
Indulge in the warm, hearty flavors of Beef Short Ribs with Pumpkin. These succulent ribs are braised until tender in a savory sauce that highlights the natural sweetness of pumpkin. This unique dish is a perfect blend of comforting and seasonal flavors, making it an ideal centerpiece for autumn gatherings or a comforting weeknight meal.
Ingredients
For the Beef Short Ribs
- 3–4 lbs beef short ribs: The key ingredient for a rich and hearty meal.
- 2 tablespoons olive oil: For browning the meat and sautéing the vegetables.
- 1 large onion, diced: Adds sweetness and depth to the dish.
- 3 cloves garlic, minced: Enhances the overall flavor profile.
- 2 cups beef broth: For braising the meat and creating a flavorful sauce.
- 1 can (15 oz) pumpkin puree: Adds creaminess and a touch of sweetness.
- 2 sprigs fresh thyme: Provides aromatic notes.
- 2 bay leaves: For added depth of flavor.
- Salt and pepper: To taste.
- 1 teaspoon smoked paprika: Adds a subtle smokiness to the dish.
- 1 tablespoon brown sugar: Balances the flavors with a hint of sweetness.
For Serving
- Fresh parsley, chopped: For garnish.
- Crusty bread or rolls: To soak up the delicious sauce.
Instructions
STEP 1: PREHEAT OVEN
Preheat your oven to 325°F (160°C). This temperature is ideal for braising the short ribs, allowing them to become tender without drying out.
STEP 2: BROWN THE SHORT RIBS
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper. Add them to the pot and brown on all sides, about 4-5 minutes per side. This step builds a flavorful crust that enhances the dish.
Once browned, remove the short ribs from the pot and set them aside on a plate.
STEP 3: Sauté the Aromatics
In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
STEP 4: DEGLAZE THE POT
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. This adds incredible flavor to the dish.
STEP 5: ADD PUMPKIN AND SPICES
Stir in the pumpkin puree, smoked paprika, brown sugar, fresh thyme, and bay leaves. Mix until combined, creating a rich and flavorful sauce.
STEP 6: RETURN THE SHORT RIBS
Return the browned short ribs to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer.
STEP 7: BRAISE IN THE OVEN
Cover the pot with a lid and transfer it to the preheated oven. Allow the short ribs to braise for about 2 hours, or until they are tender and the meat pulls easily from the bone.
STEP 8: REST THE MEAT
Once the short ribs are cooked, remove the pot from the oven. Carefully take the ribs out and place them on a cutting board. Let them rest for at least 15 minutes before serving. This allows the juices to redistribute, ensuring a juicy, tender result.
STEP 9: THICKEN THE SAUCE (OPTIONAL)
If you desire a thicker sauce, you can simmer the remaining sauce on the stovetop over medium heat for about 10-15 minutes, allowing it to reduce and thicken. You can also blend it for a smoother texture.
STEP 10: PLATE YOUR DISH
To serve, place the short ribs on a platter, drizzle with the pumpkin sauce, and garnish with fresh parsley.
- Prep Time: 30 minutes
- Resting Time: 30 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 580 kcal
- Fat: 35g
- Carbohydrates: 30g
- Protein: 40g