Pumpkin Braised Short Ribs are every bit as dreamy as they sound. Perfect for a cozy fall dinner, these ribs are super succulent and the pumpkin sauce is subtly sweet, rich and creamy.
Every year as we head into fall, we naturally feel the urge to cook with pumpkins and make warm, comforting one-pot meals.
These pumpkin ribs are braised to perfection, and are not to be missed!
Whether you're making a cozy dinner for the family, or casually entertaining a few friends on the weekend, this recipe will be a huge hit.
Ingredients for Pumpkin Ribs
(Often I suggest brands I love and use — they’re only suggestions, this is not a sponsored post.)
- bone-in beef short ribs - Look for well-marbled, meaty ribs, firmly attached to the bone, without too much surface fat.
- olive oil - I like this one.
- fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which is an indication of old garlic. (Raw garlic cloves should be firm without any dark spots.)
- fresh thyme - For all fresh herbs, choose bunches that are perky and avoid any brown, bruised or yellow leaves.
- ground cinnamon
- pumpkin purée
- beef stock - Try to purchase one with little to no sodium.
- red wine - I like to cook with dry red wines, such as Merlot, Cabernet Sauvignon, Syrah or Pinot Noir.
- salt - I cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
- black pepper - Freshly ground is best.
How to Make it
(More detailed instructions are in the recipe card below.)
- Place the ribs on a baking sheet and season all sides generously with salt and pepper.
- Lightly coat the bottom of an oven-safe pot with olive oil and place it over high heat. Add the ribs to the pot once it's very hot, about 4 at a time. Once all sides are nicely browned, remove them from the pot and place them on a plate. Repeat until all of the ribs are browned.
- Add the onions to the pot and cook over medium-high heat, stirring often, until they are golden and are soft.
- Add the garlic, fresh thyme and cinnamon and cook for another minute or so, until it's very aromatic.- Now add the pumpkin and cook until it begins to brown. The bottom of your pot will become brown, too, and this is okay.
- Pour in the stock and wine and use a deglazing spatula to scrape the bottom of the pan, working all the flavor back into the sauce. Bring to a boil, then lower to a simmer and do not cover.
- Preheat the oven to 325°F, and let the mixture simmer until it has reduced by about a third.
- Return the ribs to the pot and gently stir them into the sauce. Cover and place the pot in the oven and 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.)- If the braising liquid is as think as you'd like it to be, then it's ready. Or, to thicken it more, remove the lid, place the pot over low heat on the stove, and let it simmer until it's as thick as you'd like. Season with salt and freshly ground black pepper to taste.
Serving Suggestions
- These Pumpkin Braised Short Ribs are divine served with polenta -- especially this Creamy Gorgonzola Polenta.
- Like most short rib recipes, pasta, rice or bread are great to soak up the delicious braising sauce.
Can you make it ahead?
Yes, you can make this over the weekend and enjoy it all week long. It only gets better with time.
This recipe takes some 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).
I know time is precious, but so is good food.
More comforting savory pumpkin recipes . . .
I hope you love the pumpkin ribs as much as my family and I do!
Pumpkin Braised Short Ribs Recipe
Equipment
Ingredients
- 4¼ pounds beef short ribs, bone-in
- olive oil to coat pan
- 4 cups sliced onion (about ¼-inch thick)
- 1½ tablespoons finely chopped garlic
- 3 tablespoons finely chopped fresh thyme, washed and dried
- ½ teaspoon ground cinnamon
- 1 cup pumpkin purée
- 3 cups beef stock
- 1 cup dry red wine (Merlot, Cabernet Sauvignon, Syrah, Pinot Noir)
- salt and freshly ground black pepper
Instructions
- Season the ribs. Place the ribs on a baking sheet and season all sides generously with salt and pepper.
- Sear the ribs. Lightly coat the bottom of an oven-safe pot (approximately 10 to 12-inch diameter), with olive oil. (A Dutch Oven is perfect.) Place the pot over high heat. Add the ribs to the pot once it's very hot, about 4 at a time -- 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. Repeat this until all of the ribs are browned.
- Begin making the braising liquid/sauce. Add the onions to the pot and cook over medium-high heat, stirring often, until they are golden and are soft, about 10 minutes. Add the garlic and cook for another 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 begins to 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!
- Deglaze, simmer and set the oven. Pour in the stock and wine and use a 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. Bring to a boil, then lower to a simmer and do not cover. Preheat the oven to 325°F.Let the mixture simmer until it has reduced by about ⅓, about 20 minutes.
- Add the ribs to the liquid and braise in the oven. Return the ribs to the pot and gently stir them into the sauce. Cover the pot and place in the preheated 325°F 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. If the braising liquid is as thick as you'd like it to be, then it's ready. Otherwise, to thicken the liquid further, remove the lid, place the pot over low heat on the stove, and let it simmer until it's as thick as you'd like.
- Season and serve. Season with salt and freshly ground black pepper to taste. (Here's How to Season to Taste.)Serve with the braising liquid.
Nicole Presley
I am such a short ribs girl.... I make them all the time.... NEVER in my life have I had them prepared like this. It looks like I've been missing out. I will have to prepare them with pumpkin very soon. Thank you. 🙂
Sippitysup
Went all last winter without making short ribs. I don't know why, I kept meaning too. This year they will make an early appearance. GREG
Diane {Created by Diane}
Great recipe, sounds so delicious. Would love to come home to the aroma of these for sure!
Betsy
Love this idea! Please link this to our Seasonal Potluck Link party. October is pumpkin month and this is the most original pumpkin recipe I've ever seen! Fab!
Quyen - Kitchen Runway
I love short ribs -- absolutely love them!! Never thought about pairing it with pumpkin - sounds like a great match! 🙂
Shef from Shef's Kitchen
Valentina, these look DIVINE! it's finally cold here so your recipe came in perfect time! Was going to make short ribs for friends this weekend actually!
Lana
I made short ribs several times last year, and now I cannot wait to start making them again! Pumpkin? How utterly delicious they have to be! What a great idea - I bet my family would love it.
Colette @ JFF!
Beautiful. Must be delish. Will try this week!
Lizthechef
I'm actually planning on short ribs for a dinner party next Saturday and will try your recipe. I often make short ribs a day ahead, stick on the fridge so that the fat on top congeals and can be removed. Think that would work with your recipe? Thanks - love the pumpkin touch...
valentina
Liz, yes, you could totally do that. I hope you enjoy! All of your neighbors will love the aroma coming from you oven! 🙂
Judy @My Well Seasoned Life
What an incredible recipe. Now that it's cooled down will definitely make this.
valentina
Thanks Judy! It's an oldie but a goodie. 😉
Nancy
You had me at pumpkin! I adore short ribs and this recipe sounds scrumptious - have bookmarked to make on our next rainy weekend! Thank you so much for linking to my version!!!
Eha
Saying 'hello' from Down Under I am coming from a country where 'short ribs' are certainly available, but perchance not an everyday ingredient. Have read many a Northern recipe but not been as enchanted as by yours: the amount of onion, garlic and my beloved thyme and the presence and amount of wine in your recipe, make it very moreish and doable in my book - thanks !
valentina
Thank you so much for the lovely comment. Yes, the onions -- I can't help but always use a large amount. I hope you'll try it and love it as much as my family and I do! 🙂 ~Valentina
Deb|EastofEdenCooking
That sauce with pumpkin and cinnamon sounds fabulous! This is comfort food to share with family and friends.
valentina
The cinnamon adds to the comfort level for sure. Thank you! 🙂
David
Now here is a really new use for pumpkin! Love it, Valentina.
valentina
Thanks! I like pumpkin in savory dishes as much as sweet. 🙂
David @ Spiced
Mmmm...I love beef short ribs! They are the very definition of winter comfort food. And you nailed it with the comment about 'perfuming your house.' I wonder if I can buy a bottle of that! 🙂 I've never thought about using pumpkin in the braising liquid, though. I'm super intrigued...I need to try this one ASAP!
valentina
oooh, I love that! The definition of winter food. Thank you! Hope you love it. 🙂
John / Kitchen Riffs
Short ribs are SO GOOD! Haven't add pumpkin to the mix, though. I'll bet it's good -- I make a pumpkin chili sometimes, and the texture is so smooth. Terrific recipe -- thanks (and thanks for the link love!).
valentina
Thanks! Pumpkin in chili sounds fantastic. I will definitely have to give that a go. Enjoy!
Tisha
This looks so flavorful and juicy!
valentina
Thank you! 🙂
Courtney
This is a very unique and creative way to use pumpkin. Great recipe!
valentina
Thank you! Yes, I love it in savory recipes. 🙂
Justine Howell
Love the idea of adding pumpkin, adds so much flavor.
valentina
Thanks! 🙂
Cathy
Ooooh this sounds amazing. Going to try it this weekend now that it has cooled off in LA... if only just a little.
valentina
Thanks, Cathy! I hope it cools off even more. It's still warm where I am. I'm so ready for cooler nights and winter stews.
Krissy Allori
What a creative way to make ribs into a fall item!
valentina
Thanks, Krissy! 🙂
Lauren Vavala @ DeliciousLittleBites
Mmm two of my favorite foods for this time of the year! This recipe is awesome - can't wait to try it!
valentina
I hope you love it as much as we do. Thank you. 🙂
Caroline
I've been meaning to make short ribs again soon and these sound fantastic! Love the idea of pumpkin in there.
valentina
Yes, it's the season for short ribs. 🙂 Thanks!
Jeff the Chef
Your pictures are so mouthwatering, I'm beside myself. What does the pumpkin taste like in this context? I wish I could reach out and grab a taste.
valentina
Thanks, Jeff! The pumpkin adds a very subtle sweet creaminess. Hope you try it. Your house will smell amazing! 🙂
Ron
What a warming looking dish. I love the combination of a pumpkin braised short-ribs and served over Gorgonzola polenta, wow. Over here we don't get nice beef short ribs, but we do get amazing pork short ribs. I think I try this recipe with them.
valentina
Thank you, Ron! It would be great with pork too. Enjoy!
Ron
Valentina, we have a tradition in our house of picking a dish from the posts we receive during the week and I then cook it for our Sunday family dinner. Yesterday, we made your Pumpkin braised Short Ribs. We used a Swedish pork cut called "Tjocka revben" or Thick rib bone. We couldn't find a cooking pumpkin (no canned here either), so we used butternut squash. The dish was absolutely delicious and paired perfectly with polenta. My wife translated into Swedish and is passing it on to her family. Thanks again for a great recipe.
valentina
Hi Ron, You've made my day! Thank you so much for sharing, and for trying the recipe. Love the tradition of making a new recipe each week. I bet the butternut squash worked perfectly -- such a similar flavor and texture. And please thank you wife for passing it on to her family. Hope they love it too. 🙂 ~Valentina
Auggie. G
Is the wine absolutely necessary or could it be omitted from this recipe?
Valentina
Hi Auggie. Thanks for writing in. Yes, you can omit the wine. I would replace it with 2 tablespoons of red wine vinegar and an extra 3/4 cup or so of the stock. The vinegar isn't imperative, but will give the flavor a bit more depth. Enjoy! 🙂 ~Valentina