Pumpkin Braised Short Ribs are a treat not to be missed. And good news, you can make this over the weekend . . . temperatures are dropping!
How much do you love it when arrive at a home, and you’re immediately swept in by alluring, comforting, aromas of food cooking? I love it! Making braised short ribs will do that very thing! I think your weekend guests might even take in some of this incredible aroma as they step out of their car and head up your walkway. And they’ll be thinking, “I can only hope that’s coming from this house!”
Believe me, I know time is precious, but so is food! Sure, this recipe takes a bit of thoughtful planning, but after you get it going, it’ll just hang out in the oven for a couple of hours (and perfume your home while it does)!
My Pumpkin Braised Short Ribs are divine served over, Creamy Gorgonzola Polenta! Pasta or bread would also be lovely — something to soak up every bit of the sauce!
After a short break, I’m so happy to report that Friday Flowers is back!
Gerbera Daisies are stunningly vibrant and rich flowers.
Much like braised short ribs, they are full of flavor — in their color, that is. And their petals almost look like thickly painted brush strokes! Great texture!
- 2- pounds bone-in beef short ribs
- Olive oil to coat pan
- 5 large roughly chopped shallots
- 3 large roughly chopped garlic cloves
- 1-1/2 tablespoons finely chopped fresh thyme
- 1/4 teaspoon ground cinnamon
- 1/2 cup pumpkin purée
- 2-1/2 cups beef stock
- 1-1/4 cups red wine
- Sea salt and freshly ground black pepper
Place the ribs on a baking sheet and season all sides generously with salt and pepper.
Coat an oven-safe pot that's large enough to accommodate all the ribs with olive oil. (A Le Creuset French Oven is perfect.) Place the pot over high heat. Add the ribs to the pot once it's very hot -- you should hear a sizzling sound, and if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! Searing the meat this way seals in the juices, caramelizes the surface, and reduces the overall cooking time. Brown the ribs very well, about three minutes per side. Remove the ribs from pot, place them on a plate, and set aside.
Preheat the oven to 325 degrees F.
Add the shallots and garlic to the pot and cook over medium-high heat until they begin to brown and are soft, about 5 minutes. Add the fresh thyme and cinnamon and cook for another minute or so, until it's very aromatic. Now add the pumpkin and cook until it, too, becomes caramelized and brown, about 5 minutes. The bottom of your pot will become brown, too, and this is okay. In fact, it's great! It is flavor! Pour in the stock and use deglazing spatula (a wooden one with a flat edge is best) to scrape the bottom of the pan, working all the wonderful flavor back into the sauce. Add the wine, bring to a boil, then lower to a simmer, do not cover, and reduce the mixture by about one third -- this will take about 20 minutes.
Return the ribs to the pot and gently stir them into the sauce. Bring to a boil, cover the pot and place in the preheated oven. Braise until the meat is very tender and easily comes off the bone, about 2 hours. Turn the ribs over halfway through the cooking time. Season with sea salt and freshly ground black pepper to taste. Serve with the braising liquid.
This makes for an amazing stew. Before you put the pot in the oven, throw in about 1 cup of roughly chopped red potatoes and carrots. Then, once you remove the meat from the oven, add 1 cup of green peas.
Up to the night before and at least 3 hours ahead of time: sear the ribs and make the sauce (cool to room temp, add ribs to sauce, and then keep refrigerated until you’re ready to continue the cooking process in the oven).
Up to 2 days, and at least 2 hours ahead to time: braise the ribs. (If you do make the entire dish 2 days ahead of time, when you reheat it, you may need to add a bit more beef stock to slightly thin the sauce.)