Braised Ribs with Pumpkin Purée

This sumptuous beef short rib dish has become my celebration meal whenever I want to impress guests with something truly special. The combination of fall-off-the-bone tender beef paired with sweet maple pumpkin puree creates a restaurant-worthy plate that still feels like comfort food.

I developed this recipe after a memorable anniversary dinner at a steakhouse where the short ribs stole the show. After much experimentation in my kitchen, this version has become even better than the restaurant original, earning rave reviews from my most discerning dinner guests.

Ingredients

• For the Beef Short Ribs:
• 2.5 Kg Beef Short Ribs: Select well-marbled pieces with good meat coverage
• Flaky Sea Salt & Fresh Black Pepper: Season generously for proper crust formation
• Cooking Oil: Choose something with a high smoke point like canola or grapeseed
• 2 Cups roughly chopped onion: Provides essential base flavor
• 2 Cups roughly chopped celery: Adds aromatic complexity
• 2 Cups roughly chopped carrot: Natural sweetness balances the rich beef
• 4 garlic cloves roughly chopped: For depth of flavor
• 2 thyme sprigs: Adds subtle herbal notes
• 2 bay Leaves: Provides aromatic depth during the braise
• ¼ Cup tomato paste: For umami richness and color
• 2 Cups red wine: Use something you'd drink, I prefer a bold Cabernet
• 2 Cups chicken stock: Adds complexity beyond just beef flavor
• 2 Cups beef stock: Intensifies the meaty flavor profile
• For the Pumpkin Maple Paprika Puree:
• 600gms Pumpkin peeled and roughly chopped: Butternut squash works beautifully
• ¼ Cup cooking oil: Helps caramelize the pumpkin edges
• 1 tsp smoked paprika: Adds smoky depth to the sweet puree
• Flakey sea salt and fresh black pepper: Enhances all flavors
• ¼ Cup maple syrup: Choose real maple syrup not pancake syrup
• 1 Cup cream: Creates silky smooth richness
• For the Fried Chilli and Orange Breadcrumbs:
• 4 Tbl canola oil: Divided use for both breadcrumbs and chilies
• 1 Cup panko breadcrumbs: Provides the perfect light crunch
• Finely grated zest and juice of 1 orange: Brightens the rich dish
• 2 red chilies sliced super fine: Adjust quantity based on heat preference
• ¼ Cup finely chopped flatleaf parsley: Adds fresh color and flavor

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to 150 degrees Celsius. This low temperature ensures the ribs will cook slowly and become perfectly tender without drying out. Position a rack in the middle of the oven for even heat distribution.

Sear the Short Ribs:

Place a large castiron skillet over high heat until smoking hot. Season your beef ribs generously on all sides with flaky sea salt and freshly ground black pepper. The seasoning creates a flavorful crust. Add a thin layer of cooking oil to the hot skillet, then carefully place the ribs in without overcrowding. Sear each side for 2-3 minutes until deeply golden brown. This crucial step creates the Maillard reaction that builds incredible flavor. Transfer the seared ribs to a large roasting dish.

Create the Aromatic Base:

Return the same skillet to high heat, adding a touch more oil. Add the chopped onion, celery, carrot and garlic, stirring occasionally until they develop deep caramelization around the edges. This typically takes 8-10 minutes. The vegetables should be deeply colored but not burnt. The caramelized vegetables will provide the foundation for your braising liquid.

Build the Braising Liquid:

Add thyme sprigs and bay leaves to the caramelized vegetables, followed by tomato paste. Cook the tomato paste for 2-3 minutes, stirring constantly until it darkens slightly and becomes fragrant. This removes the raw tomato flavor. Pour in the red wine, scraping vigorously with a wooden spoon to release all the flavorful browned bits from the pan bottom. Add both stocks and bring the mixture to a boil.

Braise the Ribs:

Pour the hot braising liquid over the seared ribs in the roasting dish. Cover tightly with foil, ensuring there are no gaps for steam to escape. Place in the preheated oven and cook for 3-4 hours. Check the ribs at the 3hour mark. They should be extremely tender with the meat pulling away from the bone easily when tested with a fork.

Cool and Rest the Ribs:

Remove the roasting dish from the oven and allow everything to cool to room temperature without removing the foil. This allows the meat to reabsorb juices and continue tenderizing. Once cooled, carefully transfer the ribs to a container and refrigerate. Strain the cooking liquid into a separate container, discarding the cooked vegetables. Refrigerate this liquid separately.

Prepare the Pumpkin Puree:

Preheat your oven to 200°C. In a bowl, toss the chopped pumpkin with cooking oil and smoked paprika, then season generously with salt and pepper. Spread in a single layer on a roasting tray. Roast for 40 minutes, turning occasionally, until the pumpkin is deeply caramelized and tender throughout. The edges should be darkened and slightly crispy. Pour the maple syrup over the hot pumpkin and return to the oven for 5 more minutes to glaze.

Finish the Puree:

Transfer the roasted pumpkin mixture to a saucepan over medium-low heat. Add the cream and gently simmer for 10 minutes, allowing the flavors to meld. Use an immersion blender to puree until completely smooth and silky. The texture should be velvety but still hold its shape on a plate. If too thick, thin with a little more cream or warm water. Taste and adjust seasoning if needed.

Create the Breadcrumb Topping:

Heat a frying pan over medium-low heat. Add 2 tablespoons of oil followed by the panko breadcrumbs, orange zest and juice. Stir constantly until the breadcrumbs take on a golden color, about 3-4 minutes. Immediately transfer to a tray to prevent burning. In the same pan, add the remaining oil and increase heat to high. Add the thinly sliced chilies and fry briefly until they begin to crisp and turn golden at the edges. Drain on paper towels. Once cool, combine the breadcrumbs, fried chilies and chopped parsley.

Reheat and Serve:

Preheat your oven to 165°C. Place the reserved braising liquid in a saucepan and simmer until reduced to a saucelike consistency that coats the back of a spoon. While the liquid reduces, slice between the bones of the cold short ribs to create individual portions. Place these in a roasting dish, pour over the reduced sauce, cover with foil and heat in the oven for 30 minutes until thoroughly heated. Meanwhile, gently warm the pumpkin puree. To serve, spoon puree onto warmed plates, place a rib on top, drizzle with extra sauce and sprinkle generously with the breadcrumb mixture.

Pin it

The smoked paprika is my secret weapon in this recipe. I discovered its transformative power during a cooking class in Barcelona, where the chef used it in unexpected sweet applications. The subtle smokiness creates depth that elevates the maple and pumpkin from merely sweet to wonderfully complex.

Make-Ahead Tips

This dish shines as a dinner party centerpiece because nearly everything can be prepared in advance. The ribs actually improve after a day or two in the refrigerator as the flavors continue to develop. The pumpkin puree can be made up to two days ahead and gently reheated before serving. Even the breadcrumb topping can be prepared earlier in the day, though it's best to add the parsley just before serving to maintain its vibrant color.

Wines That Pair Beautifully

A dish this luxurious deserves an equally special wine pairing. Look for fuller bodied reds with some age on them a mature Barolo, Bordeaux blend, or Australian Shiraz would all complement the richness of the beef while having enough structure to stand up to the sweet maple notes in the pumpkin puree. If you prefer something lighter, a Pinot Noir with some bottle age offers elegant fruit notes that enhance rather than compete with the dish.

Creative Variations

While this recipe creates a perfect balance as written, it can be adapted based on seasonal availability. In summer, substitute sweet potato for the pumpkin for a similar textural result with different flavor notes. The breadcrumb topping can be varied with different citrus, try lime zest with coriander leaves for a Southeast Asian twist. For a nonalcoholic version, replace the wine with pomegranate juice mixed with a splash of balsamic vinegar to maintain depth and acidity.

Pin it

This luxurious dish will make you the hero of any dinner party. Its unforgettable flavors and textures are guaranteed to impress!

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes! This dish is actually ideal for preparing ahead. Cook the ribs and make the purée a day or two before serving. Refrigerate separately, then reheat the ribs in their sauce and warm the purée just before serving. The breadcrumb topping is best made fresh on the day for maximum crunch.

→ What cut of beef short ribs works best?

English-cut (thick-cut) beef short ribs work best for this dish. Look for well-marbled pieces with good meat coverage. You can ask your butcher for bone-in beef short ribs cut into approximately 2-inch segments.

→ Can I substitute the pumpkin with another vegetable?

Yes, butternut squash makes an excellent substitute with very similar cooking properties. Sweet potato would also work well with the maple and paprika flavors, though cooking time may need slight adjustment.

→ What can I serve as sides with this dish?

As suggested in the recipe, a simple green salad or lightly cooked green vegetables work perfectly. Consider steamed broccolini, sautéed green beans, or a crisp fennel salad to balance the richness of the dish.

→ How do I know when the short ribs are properly cooked?

The short ribs are done when the meat is fork-tender and pulls away from the bone easily. After about 3 hours of braising, test by gently pulling at the meat with a fork - it should yield with very little resistance. If not, continue cooking for another 30-60 minutes.

→ Can I use a slow cooker instead of the oven?

Absolutely. After searing the ribs and preparing the vegetable and liquid mixture, transfer everything to a slow cooker and cook on low for 7-8 hours or until fork-tender. The long, slow cooking process works beautifully for developing flavors.